Zucchini Couscous
Couscous is an Israeli pasta that looks like a grain. The tiny little “grains” are little individual morsels, that cook up into a fluffy, delightful side dish. Couscous cooks very quickly – it’s just a matter of bring the liquid to a boil and letting it stand for 15 min.
It’s important to use aromatics if you don’t want the couscous tasting bland. Toasting the couscous also helps to intensify the flavor and to ensure that the “grains” will be fluffy and separate, not turn into a mushy glop. It complements many dishes very well, especially chicken and seafood.
This is what couscous looks like.
Melt butter in a medium saucepan over medium heat. Add onions, season with 1/4 teaspoon salt and cook for about 5 min. 
Add zucchini, season with 1/4 teaspoon of salt and cook for another 3 min, until it begins to soften. Add garlic, cook for about 30 seconds – 1 min.
Add couscous and cook, stirring frequently, about 3 min, or until it is slightly toasted.
Add wine and chicken broth. Bring to a boil. It should come to a boil right away, since you’re using warm/hot broth.
Take off the heat, cover and let stand for about 15 min. All the liquid will be absorbed. Fluff with a fork.
Zucchini Couscous
- Prep Time: 5 mins
- Cook Time: 22 mins
- Total Time: 27 mins
- Category: Sides
Ingredients
- 1 1/2 Tablespoons of butter
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 zucchini, chopped
- 1 1/2 Tablespoons of white wine
- 1 cup couscous
- 2 cups chicken broth, warm/hot
Instructions
- Melt butter in a medium saucepan over medium heat. Add onions, season with 1/4 teaspoon salt and cook for about 5 min.
- Add zucchini, season with 1/4 teaspoon of salt and cook for another 3 min, until it begins to soften. Add garlic, cook for about 30 seconds – 1 min.
- Add couscous and cook, stirring frequently, about 3 min, or until it is slightly toasted.
- Add wine and chicken broth. Bring to a boil. It should come to a boil right away, since you’re using warm/hot broth.
- Take off the heat, cover and let stand for about 15 min. All the liquid will be absorbed. Fluff with a fork.
14 Comments
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Donna
Ohhhhhhhhh, I’m GONNA LOVE THIS ONE!!!!!…:D
Paramitha Nasimova
Will try to cook this for my son! Nice recipe!
natasha shishman
I just made this for dinner and we loved it! So easy to make and super fast. I didn’t have any chicken broth so I used water, and instead of zucchini I used yellow squash. For added flavor I threw in some fresh chives. Delicious!
Natasha
This was so good!! I made this a couple times with the couscous and then was gonna make it again but didn’t realize that I didn’t have anymore couscous! Found some buckwheat (yuckk, I am NOT a fan of buckwheat) in the pantry and decided to try this recipe with buckwheat instead couscous 🙂 I think I like buckwheat now 😀 Thanks!!
olgak7
Hi Natasha!
What a discovery! “Necessity is the mother of inventions:).”
Sometimes we have to use what we have and discover that we like a different combination too:).
nadia
Olga, what can i use instead of white wine? i dont have any on hand.
olgak7
Nadia, you can simply leave it out:).
yelena
I am really excite to try couscous for the firs time, whats the best white wine?
olgak7
I like to use Sauvignon Blanc or Pinot Grigio. Cous cous is delicious:). I’d love to hear what you think when you try it.
Carolina
Simply and delicious! By the way, couscous is a semolina from north África , not from Israel
Steph
I made this tonight for dinner and it was lovely. Nice and light, fluffy and great for a light night dinner. Thank you for sharing the wonderful dish.
Tatiana
Just made it for my kids. It’s so good! Thanks for the recipe
Natalie C.
Hello Olga is there any way I can substitute Quinoa instead of Couscous? I thought its the same because they look alike but I’m not sure if it will work or not…
olgak7
I haven’t tried it, but I don’t see why not. You will need to adjust the recipe though because couscous and quinoa cook differently.