Couscous with Zucchini: A Simple and Wholesome Meal Option

Couscous with zucchini is a delightful dish that brings fresh flavors and a satisfying texture to any meal. This simple recipe combines couscous, olive oil, garlic, zucchini, and a hint of mint for a light and nutritious side or main dish. With just a few ingredients—couscous, boiling water, olive oil, red pepper flakes, garlic, zucchini, green onion, mint, and salt—you can whip up something exceptional.

I love how versatile couscous is, as it easily soaks up the flavors of the ingredients around it. Zucchini adds a lovely freshness and crunch that complements the fluffy couscous perfectly. Whether I’m serving it as a standalone dish or alongside grilled meats, this recipe never fails to impress.

Couscous Overview

Couscous is a staple dish that hails from North Africa. I find it incredibly versatile and easy to prepare. Made from semolina wheat, couscous consists of tiny granules that cook quickly.

Couscous pairs beautifully with various ingredients. I often have it with vegetables, herbs, and proteins like chicken or fish. Its mild flavor makes it a great canvas for different spices and sauces.

zucchini

Ingredients:

10 oz. of couscous
2 cups of boiling water
2 tbsp of olive oil
1/4 tsp of red pepper flakes
2 minced cloves of garlic
1 diced zucchini
1 tbsp of sliced green onion
2 tbsp of sliced mint
Salt to taste

How to make couscous with zucchini?

To prepare this dish, first boil some water and add the couscous. Remove from heat, cover, and let it sit for about 5 minutes.
While the couscous is resting, heat olive oil in a large sauté pan. Add red pepper flakes and minced garlic, letting them release their flavors for a minute. Then, toss in diced zucchini, chopped green onions, fresh mint, and a pinch of salt. Cook everything until the zucchini is tender, which usually takes around 5 minutes. Once done, remove the pan from the heat.
After the couscous has sat for 5 minutes, fluff it up with a fork. Gently fold in the cooked vegetables, mixing everything together.
This dish is a delicious and healthy way to enjoy couscous. The couscous is light and fluffy, and the vegetables are fresh and flavorful. The red pepper flakes add a touch of spice, and the mint provides a refreshing aroma. This dish is perfect for a quick and easy weeknight meal.

Serving Suggestions

Pairing with Sauces

Sauces can elevate couscous dishes significantly. A simple lemon-herb vinaigrette brings brightness and freshness. A mix of olive oil, fresh lemon juice, minced garlic, and chopped herbs like parsley or cilantro make a delightful dressing.

For a heartier taste, consider a spicy harissa sauce. Combine harissa paste with yogurt for a creamy addition that complements the subtle flavors of zucchini.

A tomato-based sauce with garlic, onion, and spices works wonderfully. Warm it up and pour it over the couscous for a comforting touch.

Garnishes and Toppings

Garnishing adds visual appeal and enhances flavors. A sprinkle of toasted pine nuts or almonds adds crunch and richness.

Fresh herbs like chopped basil or mint not only brighten the dish but also introduce fresh aromas. I often use microgreens for a pop of color.

For a little heat, add a few red pepper flakes or a drizzle of chili oil. A sprinkle of feta or goat cheese can also introduce a creamy, salty contrast to the dish.

Storing and Reheating

Storing

Cool It Down: Allow the dish to cool to room temperature before putting it away.
Containers: Use an airtight container for best results. Glass or plastic containers work well.
Refrigerate: Store in the refrigerator for up to 4 days. If I won’t eat it within this time, I freeze it.

Freezing

Freeze: Couscous can last for about 2-3 months in the freezer.
Portioning: I often portion it out to make reheating easier.

Reheating

When it’s time to enjoy the leftovers, I prefer reheating methods that maintain quality.

Stovetop: Add a splash of water or broth to a pan over low heat. Stir until heated through, usually 5-10 minutes.
Microwave: Place in a microwave-safe dish, add a teaspoon of water, and cover. Heat in 30-second intervals, stirring in between until warm.

Tips

Freshness Boost: Adding a little olive oil or fresh herbs after reheating can enhance the dish.
Texture Check: If it appears dry, a bit of water or broth during reheating helps regain moisture.

Common Mistakes to Avoid

Overcooking the couscous: Couscous cooks quickly. I aim for light, fluffy grains. Follow the package instructions closely to prevent mushiness.
Skipping the seasoning: Zucchini on its own can be bland. I always add salt, pepper, and herbs for extra flavor. A sprinkle of lemon juice can brighten the dish.
Neglecting zucchini preparation: Cutting zucchini too thick can lead to uneven cooking. I slice it thinly for a more consistent texture. This way, it cooks properly alongside the couscous.
Using too much liquid: I ensure I measure liquids carefully. Excess moisture can make couscous soggy. Typically, I use a 1:1 ratio of water to couscous.
Forgetting to rest: After cooking, I let the couscous sit for a few minutes covered. This helps it absorb any remaining moisture and enhances the texture.