Couscous with Summer Vegetables

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Hey, friends! Hope you're having a great week. Evan and I had a wonderful weekend...the weather in San Francisco was just dreamy. Sunny days in the city just can't be beat!

The Rock! Even on a sunny day, Alcatraz is a little spooky.

Anyway! I have a great summer side dish to share with you - it's seriously so, so good. Plus, zucchini is in full force right now (and cheap!), so here's another way to use it up if you're already stuffed from zucchini bread (but really, one can never have enough zucchini bread). 

Couscous meets corn and zucchini in this delicious side dish. A few simple ingredients + little cook time = the best summer recipe!

I served the couscous with some Honey-Soy Sauce Tofu (sauteed instead of baked) - a quick and easy meal. Oh, and I totally used frozen corn even though the original recipe called for fresh corn. I made this dish on a whim, so it's what I had on hand - still tasted delicious. 

Hope you give this one a try!

Couscous with Summer Vegetables
Adapted from Cooking Light

3/4 cup uncooked couscous
1 tablespoon olive oil
1 1/2 cups shredded zucchini (one medium)
1/2 cup chopped yellow onion
1 1/2 cups corn (fresh or frozen)
Salt and pepper, to taste

Cook couscous according to directions on package. Omit the salt but keep the fat (either butter or olive oil). Keep warm.

Heat the one tablespoon of olive oil in a large skillet over medium heat. Add onion and saute for 5 minutes. Add zucchini, saute for 3 minutes - then add corn and cooked couscous.  Cook for one minute, stirring to ensure everything is mixed. Add salt and pepper to taste. Enjoy!

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