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Zucchini Lemon Couscous
Zucchini lemon couscous 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.
Course
Side Dish
Category
Mediterranean
Prep Time
10
minutes
Cook Time
10
minutes
Total Time
20
minutes
Servings
4
Autor
Elle
Ingredients
1 1/2
tablespoons
extra-virgin olive oil
1
white onion,
finely diced
1
medium zucchini,
finely diced
1
cup
vegetable broth
(250 ml)
1 1/2
organic lemons,
freshly squeezed (about 5-6 tablespoons)
1
teaspoon
organic lemon rind,
freshly grated and finely chopped
sea salt and freshly ground pepper,
to taste
1
cup
couscous
(200 g)
1
bunch chives,
finely diced
Method
In a medium saucepan, heat oil over medium heat. Add the onion and cook for until softened, about 2 minutes.
Add the zucchini and cook, stirring, for 2 minutes.
Add broth, lemon juice, lemon peel, salt and pepper; bring to boil.
Stir in the couscous; cover and remove from heat.
Let stand until all liquid has absorbed, about 8 minutes.
Uncover, fluff couscous with a fork and stir in chives.
Serve warm or at room temperature.