This simple dish is delicious, quick, and loaded with healthy carbs. I like to grate the zucchini in a food processor; It’s hardly noticeable by children or picky eaters, but it adds substance and packs a nutritional punch in this tasty recipe. However, for those of you who like your squash to have more of a place of honor, the zucchini can be diced to whatever size you like.
- 1 Tablespoon olive oil, or preferably, 1 Tablespoon low-sodium vegetable broth (for sautéing veggies)
- 1 bunch scallions, white parts thinly sliced, ½ cup green tops thinly sliced and reserved
- ½ pound zucchini (about 1 medium), chopped, diced, or grated
- 2 cups vegetable broth or water
- 2 Tablespoons lemon juice
- Salt and freshly ground black pepper to taste
- 1.5 cups whole wheat couscous
In a medium saucepan, heat oil or 1 T vegetable broth over medium heat. Add the white part of the scallions, stirring constantly until softened, about 2 or 3 minutes. Add the zucchini and cook, stirring, for 2 minutes. Add broth and lemon juice; bring to a boil over high heat. Stir in the couscous and remove from heat. Cover, and let stand 7 minutes, until all liquids are absorbed.
Uncover and fluff with a fork, adding the reserved green scallions and toss well. Salt and pepper to taste. Serve hot or cold.
Adapted from a recipe in The Mediterranean Vegan Kitchen