Best 10 Couscous With Zucchini Recipes

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**Couscous with Zucchini: A Delightful and Versatile Dish**

Couscous with zucchini is a delectable and versatile dish that combines the nutty flavor of couscous with the delicate sweetness of zucchini. This hearty and flavorful meal is a perfect blend of textures and flavors, making it a popular choice for vegetarians and meat-eaters alike. Whether you're looking for a quick and easy weeknight dinner or a flavorful side dish to impress your guests, couscous with zucchini is sure to satisfy. This article presents a collection of mouthwatering recipes that showcase the diverse culinary possibilities of this classic combination. From simple and flavorful one-pot dishes to more elaborate creations featuring aromatic spices and fresh herbs, these recipes offer a range of options to suit every taste and skill level.

**Recipes Included:**

1. **Classic Couscous with Zucchini:** This simple yet satisfying recipe is a great starting point for those new to cooking couscous. With just a few basic ingredients and minimal preparation, you can create a delicious and wholesome meal that's perfect for busy weeknights.

2. **Zucchini and Chickpea Couscous Salad:** This refreshing and colorful salad combines the goodness of zucchini, chickpeas, and couscous with a tangy lemon-tahini dressing. Perfect for summer gatherings or as a light and healthy lunch option.

3. **Roasted Vegetable Couscous with Zucchini:** This flavorful dish features a medley of roasted vegetables, including zucchini, carrots, and bell peppers, tossed with tender couscous and a zesty dressing. A perfect way to enjoy your daily dose of vegetables.

4. **Moroccan Couscous with Zucchini and Apricots:** Inspired by the vibrant flavors of Moroccan cuisine, this recipe combines couscous with zucchini, apricots, and a blend of aromatic spices. The result is a tantalizing dish that's sure to impress your taste buds.

5. **Zucchini and Feta Stuffed Bell Peppers with Couscous:** This creative and visually appealing recipe combines the classic flavors of stuffed bell peppers with the unique texture of couscous. Zucchini and feta cheese are stuffed into bell peppers and baked until tender, then topped with fluffy couscous. A delightful dish that's perfect for special occasions.

With this collection of recipes, you'll discover the endless possibilities of couscous with zucchini. From simple and quick meals to more elaborate and flavorful creations, there's something for everyone to enjoy. So gather your ingredients, fire up your stove, and embark on a culinary journey that will leave you craving more.

Here are our top 10 tried and tested recipes!

SAFFRON, ZUCCHINI AND HERB COUSCOUS



Saffron, Zucchini and Herb Couscous image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups homemade chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 zucchini, large dice
1 1/2 cups couscous (10 ounces)
1 cup chopped basil leaves
1 cup chopped parsley leaves

Steps:

  • Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
  • Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.

COUSCOUS WITH SPICED ZUCCHINI



Couscous with Spiced Zucchini image

Categories     Side     Quick & Easy     Low/No Sugar     Mint     Zucchini     Fall     Couscous     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 13

1 cup reduced-sodium chicken broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

  • 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.

GRILLED PORK STEAKS WITH ZUCCHINI COUSCOUS



Grilled Pork Steaks With Zucchini Couscous image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-wheat couscous
1/2 cup nonfat plain Greek yogurt
Harissa or hot sauce, to taste
Kosher salt
1 1 1/4-pound pork tenderloin
3 tablespoons extra-virgin olive oil
1 small clove garlic, finely grated
Freshly ground pepper
2 medium zucchini, sliced lengthwise into wedges
1 large tomato, chopped
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley

Steps:

  • Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
  • Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
  • Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
  • Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
  • Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.

Nutrition Facts : Calories 417 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 454 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 37 grams

COUSCOUS AND ZUCCHINI



Couscous and Zucchini image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

10 ounces couscous
2 cups boiling water
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 zucchini, diced
1 tablespoon green onion, sliced
2 tablespoons mint, sliced thin
Salt

Steps:

  • Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
  • In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
  • Fluff couscous with fork and fold in vegetables.

SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS



Shrimp with Zucchini and Spicy Couscous image

A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced (1 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 cups)
1 cup green salsa, such as Xochitl, plus more for serving
1 can (4.5ounces) chopped mild green chiles, such as Old El Paso
1 cup couscous
1 pound peeled, deveined large shrimp
1/2 cup frozen peas
Sour cream and sliced radishes, for serving

Steps:

  • Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
  • Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

ZUCCHINI COUSCOUS



Zucchini Couscous image

Categories     Pasta     Vegetable     Side     Vegetarian     Quick & Easy     Zucchini     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 5

1 1/2 pounds zucchini (about 3 large)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 cup boiling water
2/3 cup couscous

Steps:

  • Cut zucchini into 1/4-inch dice. In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring, until just tender, about 5 minutes. Add water and bring to a boil. Stir in couscous and remove skillet from heat. Let mixture stand, covered, 5 minutes. Fluff couscous with a fork.

SUMMER VEGETABLE COUSCOUS WITH SPICY PESTO



Summer Vegetable Couscous With Spicy Pesto image

Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers' market. It's a little complicated to put together, but both the vegetable stew and the couscous can be made in advance, even a day ahead, without suffering. (And if you are short on time, you can skip Step 1 - cooking the dried chickpeas - and use 2 cups canned chickpeas instead.) In season, look for other varieties of sweet peppers besides conventional bell peppers, and colorful tomatoes and onions as well. Even though the directions on most packaged couscous claim it can be cooked in less than 10 minutes, taking the time to steam it further makes it lighter and more digestible.

Provided by David Tanis

Categories     soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 32

1 cup dried chickpeas, soaked overnight in cold water
1 small onion stuck with 2 cloves
1 bay leaf
A short piece of cinnamon stick
1 medium carrot, peeled
Salt and pepper
3 tablespoons extra-virgin olive oil
1 large red onion, cut in 1/2-inch-thick slices
2 teaspoons grated or minced garlic
1 tablespoon tomato paste
1/2 teaspoon pimentón or paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon toasted ground cumin
1/2 teaspoon toasted ground coriander
2 cups sweet peppers (such as red and yellow bell, cubanelle, gypsy or corno di toro), cut in 1-inch cubes
4 cups zucchini, cut in 1-inch cubes
2 cups chopped ripe tomato
1/2 pound okra, left whole
2 tablespoons butter
2 cups corn kernels (from about 3 large ears)
Salt and pepper
2 cups couscous
1/2 teaspoon ground cinnamon
Pinch of crumbled saffron (optional)
1/2 teaspoon turmeric
4 cups roughly chopped cilantro, leaves and tender stems only
1 or 2 serrano chiles, roughly chopped, to taste
1 smashed garlic clove
1/2 teaspoon toasted ground cumin
1 cup extra-virgin olive oil
1/2 teaspoon salt
Juice of 1 lime

Steps:

  • Prepare the chickpeas for the stew: Put chickpeas in a medium saucepan and cover with water. Add onion stuck with cloves, bay leaf, cinnamon stick and carrot. Bring to a boil, then reduce heat and gently simmer for 45 minutes or so, until tender. Add 1/2 teaspoon salt and let chickpeas cool in their broth. May be cooked a day or 2 ahead. Alternatively, use 2 cups canned chickpeas.
  • Make the couscous: Melt butter in large saucepan over medium heat. Add corn kernels and season generously with salt and pepper, then sauté, stirring, for a minute or so. Add couscous, cinnamon, saffron (if using), turmeric and 3 cups water, bring to a boil, then lower heat and simmer for 1 minute, stirring. Put the lid on and turn off heat. Leave for 10 to 15 minutes, then fluff. Taste and adjust salt, then keep warm. Or, for lighter, more tender couscous grains, follow step 3 (optional).
  • Spread warm couscous on a baking sheet to let cool to room temperature, then rake with fingers to remove clumps. Sprinkle with 1/2 cup cold water. Then place couscous in top compartment of a steamer and put water in bottom compartment. To steam, bring water to a boil, then reduce heat but leave at a rapid simmer. Steam for 15 minutes, covered. Keep warm.
  • Make the stew: Heat olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add red onion and cook, stirring, for 5 minutes, until somewhat softened. Add garlic, tomato paste, pimentón, red pepper flakes, cumin and coriander and stir to coat.
  • Add sweet peppers, zucchini and tomatoes and season generously with salt. Add cooked chickpeas and 3 cups chickpea cooking liquid or water. Stir to combine, bring to a simmer and cover. Simmer for 10 minutes, then add okra, cover again and cook for 5 minutes more, until all vegetables are soft. Check seasoning of broth and adjust if necessary.
  • Meanwhile, make the pesto: Put cilantro, serrano chile, garlic, cumin, olive oil and salt in a food processor and pulse to a rough purée. Transfer to a small serving bowl. To keep green color, add lime juice just before serving.
  • To serve, ladle stew (with plenty of broth) into large wide bowls or deep plates. Nestle a large spoonful of couscous on the side. Pass the spicy pesto separately, telling everyone to add pesto to taste.

ZUCCHINI COUSCOUS



Zucchini Couscous image

A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!

Provided by yooper

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs zucchini (about 3 large)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 cup boiling water
2/3 cup couscous

Steps:

  • Cut zucchini into 1/4-inch dice.
  • In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
  • Add water and bring to a boil.
  • Stir in couscous and remove skillet from heat.
  • Let mixture stand, covered, for 5 minutes.
  • Fluff couscous with a fork.
  • Cover for 5 minutes.

ROASTED CHICKEN THIGHS WITH ZUCCHINI AND COUSCOUS



Roasted Chicken Thighs with Zucchini and Couscous image

Roasting chicken thighs with their skin on helps keep the meat moist, while the pan juices lend lusciousness to the zucchini that roasts alongside. Serve couscous as an alternative to rice or potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 5

8 chicken thighs
2 zucchini (about 1 pound total), halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
  • Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
  • Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.

Nutrition Facts : Calories 489 g, Fat 20 g, Fiber 3 g, Protein 38 g

COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES



Couscous with Zucchini and Cherry Tomatoes image

Categories     Tomato     Vegetable     Side     Sauté     Quick & Easy     Zucchini     Summer     Healthy     Couscous     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

1 1/2 teaspoons olive oil
1 large onion
1/4 cup water (if needed)
1 large garlic clove, minced
2 1/2 cups canned low-salt chicken broth
1 1/2 pounds medium zucchini, trimmed, each cut crosswise into 3 pieces, each piece cut into 6 wedges
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1 1/2 cups couscous
1 1/2 teaspoons butter
24 cherry tomatoes

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
  • Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.

Tips:

  • Use the right type of couscous. There are two main types of couscous: Moroccan and Israeli. Moroccan couscous is smaller and cooks more quickly, while Israeli couscous is larger and has a chewier texture. For this recipe, you can use either type, but Moroccan couscous is the more traditional choice.
  • Rinse the couscous before cooking. This will help to remove any starch and prevent the couscous from clumping together.
  • Use a large pot or pan. The couscous will expand as it cooks, so it's important to use a large enough pot or pan to prevent it from boiling over.
  • Bring the water to a boil before adding the couscous. This will help to ensure that the couscous cooks evenly.
  • Cover the pot or pan and let the couscous cook for the recommended amount of time. Do not stir the couscous while it is cooking, as this can cause it to become sticky.
  • Fluff the couscous with a fork before serving. This will help to separate the grains and make the couscous light and fluffy.

Conclusion:

This couscous with zucchini is a delicious and easy-to-make side dish that can be served with a variety of main courses. The zucchini adds a fresh and flavorful twist to the classic couscous dish. Whether you're looking for a quick and easy weeknight meal or a special dish to serve for a dinner party, this couscous with zucchini is sure to please everyone at the table.

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