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Spiced Zucchini Couscous picture

Spiced Zucchini Couscous

Couscous looks like a grain but is actually pasta. It is fully cooked and just needs to be rehydrated, hence the quick preparation time. For a heartier dish, add some chopped cooked chicken, beef or lamb to the finished dish.

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  • 3 tablespoons extra virgin olive oil (split)
  • 3 small zucchini, cut into 1/2-inch thick rounds
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chile powder
  • 1 1/2 cups chicken or vegetable stock, or water
  • 1 1/2 cups couscous
  • 3 ounces baby spinach
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint leaves
  • 1 lemon
  • 1/2 cup plain yogurt (optional)

4 to 6 as a main

  1. Heat 2 tablespoons of olive oil in a large non-stick skillet. When hot, add the zucchini rounds. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the zucchini rounds are nicely browned on both sides, about 8 to 10 minutes. Remove from heat.
  2. Meanwhile, in a medium saucepan combine 1 tablespoon of olive oil, paprika, chile powder and the stock or water. Heat until the liquid comes to a boil, and then pour in the couscous while whisking. Bring the liquid back to a boil, cover the pot and turn off the heat. Leave the couscous to re-hydrate for at least 5 minutes.
  3. When the zucchini has cooked, add the spinach, cilantro and mint to the skillet and toss to combine (off the heat.)
  4. Once the couscous has re-hydrated (it is hot and no longer crunchy), use a fork to separate the grains and then add the couscous to the vegetables in the skillet. Toss well, and then add the juice from half of the lemon. Taste and add more salt, pepper and lemon as desired.
  5. Serve the couscous warm or at room temperature. If you like, squeeze some lemon into the yogurt and serve the citrus yogurt as a sauce on the side.

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