Curried Zucchini & Couscous

Name: Curried Zucchini & Couscous
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium zucchini diced; 1/4 cup finely chopped onion; 1 cup water; 1 tablespoon lime juice; 1 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2/3 cup whole wheat couscous; 1 cup grated carrot; 1/4 cup slivered almonds toasted, see Tip

12 ingredients

4 steps

Ingredients

2 tablespoons extra-virgin olive oil
2 medium zucchini diced
1/4 cup finely chopped onion
1 cup water
1 tablespoon lime juice
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup whole wheat couscous
1 cup grated carrot
1/4 cup slivered almonds toasted, see Tip

Directions

1

Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
2

Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
3

Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
4

TIPS & NOTES: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.