07 April 2011

Zucchini Couscous Salad


This is so easy, and it is sooo good -- well, I appreciate it after I come in from a long run. Being lent and Friday, the meals around my family are either all vegetable or all fish. For lunch I have selected the vegetable variety. I like the versatility of this dish, not only is it quick and easy to put together, but it can be served warm or cold and still taste great.

Per usual, when I have a dish that is pretty much of the "toss and stir" variety, I like to get a little funky on the dance floor (aka my kitchen linoleum). My Zucchini Couscous Salad track is She&Him "Don't Look Back"
It makes me dance and chop better.

The Shopping List:

  • 10 oz Couscous
  • 2 cups vegetable broth
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 14 oz diced tomatoes
  • 2 tsp crushed garlic
  • 1/2 fresh zucchini
  • 1/4 cup basil
  • salt and pepper to taste
The Method:

In a pan, bring the vegetable broth to a boil. Add in couscous and allow to cook. Once it begins to become light and fluffy, pull from heat and fluff with a fork before pouring in a bowl.

In a frying pan bring the olive oil up to medium heat. Cut up the zucchini in slices and then quarters (bite sized pieces). Add the zucchini to the frying pan and allow to heat and soften slightly. A few minutes on each side should do, the goal is to soften them but not make them mushy. Pull from heat and allow them to cool slightly.

In the bowl, add in the diced tomatoes, lemon juice, garlic, and basil to the couscous. Fold in ingredients. Add in the zucchini and serve. A touch of salt and pepper if you so prefer.

And now for a little Friday zucchini cutting art, I introduce my newest piece, "Chop, Chop Zucc". Feel free to shower me with praise.