Couscous with Spiced Zucchini

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Couscous with Spiced Zucchini

 

1 cup reduced-sodium vegetable broth

1 tsp. salt

3/4 cup plain couscous

2 tbsps. extra-virgin olive oil

1 medium onion, chopped

1 garlic clove, finely chopped

1 lb. zucchini, cut into 1/2 inch cubes

3/4 tsp. ground coriander

1/2 tsp. chili powder

1/4 tsp. ground cumin

1/4 tsp. black pepper

1/4 cup chopped fresh mint

1 tablespoon fresh lemon juice

 

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour

over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and

set aside until ready to use.

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until

hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring

occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring,

until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and

sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to

moderately low, then stir in coriander, chili powder, cumin, and pepper and

cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous

and cool to warm or room temperature. Just before serving, stir in mint and

lemon juice.

 

 

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