A simple dish to prepare for a quick lunch or a side dish to an extravagant main course! Mint and zucchini meets the pasta-texture of the pearl couscous, brightened up by some lemon and olive oil.
Ingredients (Serves 2)
1 cup Pearl couscous - The couscous we used was prepared with turmeric, thus the yellow color.
2 medium-large Zucchinis - cut into 1/4 inch spears (think pickle spears)
handful of Fresh mint - chopped
Salt, Black Pepper, Olive Oil
1/2 Lemon - Juiced
Seasoning: Salt, Onion Powder, Garlic Powder, Sage, Thyme or Oregano, Avocado or Olive Oil
Steps
Prepare the pearl couscous per box instructions, usually by boiling for 10-15mins and straining, or toasting, then adding water to a pan to cook them. Nevertheless, strain and set aside in a bowl, toss with olive oil, salt, black pepper, and lemon juice. Allow the couscous to come down to room temperature.
The zucchini can be prepared in various ways, either grilled, broiled or baked. The key is to season it well, so it can carry through the dish. Toss in olive oil or avocado oil and roast/ grill until browned and fork tender.
Chop the zucchini into 1/2 inch wedges, and add to the couscous. Add mint, and add salt or lemon to taste.
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