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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Saturday, September 14, 2013

Curried Couscous with Zucchini

It is zucchini time again!  Last year we grew zucchini in our garden.  As we were warned, the harvest was abundant.  We managed to give some away and use the rest up in muffins, pasta and as a side dish.  Also, you can't beat fried zucchini blossoms!

But, because the plant took up so much space in the garden, we didn't grow zucchini this year.  We've got brussels sprouts growing in their place.  So I had to buy some zucchini for this recipe, but it's a great way to use it.  It is delicious warm or at room temperature.  As a side dish or a vegetarian main course.  Colourful, crunchy and tasty.

Here's what you need:  

Two medium zucchini (I used one yellow, one green)
1 small onion
1 tablespoon olive oil
1 cup water
1 tablespoon lime juice
1 teaspoon curry powder
1/2 teaspoon ground cumin
salt and pepper
2/3 cup whole-wheat couscous
3 medium carrots

1/2 cup raisins and/or dried cranberries
1/4 cup pepitas (pumpkin seeds) or slivered almonds

First, dice the zucchini and onion.  Heat oil over medium heat in a large pan.

Cook zucchini and onion for about 3 minutes until starting to soften.  Remove to a bowl.

Combine water, lime juice, cumin and curry powder in the pan.  Season with salt and pepper and bring to a boil.  Add couscous and raisins or dried cranberries.  Remove from heat, cover and set aside for 5 minutes.

Peel and grate the carrot.

Stir the carrot, zucchini and onions into the couscous.   

Top with pepitas or toasted, slivered almonds and serve warm or at room temperature.  

I served it as a side dish with grilled pork chops and asparagus but it keeps well overnight for lunch the next day too.  

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