{"id":62103,"date":"2014-07-30T19:35:53","date_gmt":"2014-07-30T18:35:53","guid":{"rendered":"https:\/\/ellerepublic.de\/couscous-mit-zitrone-und-zucchini\/"},"modified":"2026-03-24T09:34:57","modified_gmt":"2026-03-24T08:34:57","slug":"zucchini-lemon-couscous","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/zucchini-lemon-couscous\/","title":{"rendered":"Zucchini Lemon Couscous"},"content":{"rendered":"\n

Couscous makes for a brilliant alternative to rice or everyday noodles. It\u2019s versatile and easy to prepare, requiring little more than the addition of hot water and fluffing with a fork. Originating from North Africa, as Morocco\u2019s answer to what the Italians had long enjoyed, it\u2019s also made from durum wheat flour, however rolled into tiny pellets of pasta.<\/p>\n\n\n\n

This is one of the most delicious ways to enjoy couscous any time of year. This is a terrific side dish, the zucchini so very subtle and transformed into something so refreshing with the addition of fresh lemon. It\u2019s the perfect accompaniment to saut\u00e9ed cherry tomatoes or served over a mixed salad.<\/p>\n\n\n\n

On a recent trip to Greece, I made this again as it is one of those things you can easily make on the fly and most importantly you can find the ingredients for it pretty much wherever you happen to be and if you are working in a kitchen that is not so well equipped, like the one we had, one pot meals are a lifesaver! Okay, admittedly chives were not at hand, so I just used the ends of green onions, finely chopped. Improvisation!<\/p>\n\n\n\n

I served this aside lemon infused chicken with dried figs and discovered how wonderfully this particular couscous dish pairs together with the tangy sauce that is served with lemon infused braised chicken. Amazing what one can pull off in a tiny Greek kitchen.<\/p>\n\n\n

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Zucchini Lemon Couscous<\/h2>
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