Friday, July 1, 2016

Zucchini Basil Cous Cous



Our garden is growing!  It has a lot of direct sunlight and with the heat, some things didn't make it (most of our strawberries, broccoli, lettuce) but other things are coming in great (zucchini, carrots, herbs, sunflowers, tomatoes, and chile peppers).  It's small but the girls have delighted in planting, watering, and especially picking.  Our zucchini plant is hard to keep up with - we've given away some to family and neighbors and I've been making lots of new and old favorite zucchini recipes.  Middle loves it just steamed or sautéed with a little salt and has been opposed to grating and baking with it which is actually great.

You could do lots with this basic recipe - varying the herb that you use (mint? thyme?) to go with the rest of your meal would be a start.  I was thinking some feta cheese would also be a good addition for next time.

Zucchini & Basil Cous Cous (8 side dish servings)
Original recipe from Food Network

10 oz couscous
2 cups chicken broth
2 T olive oil
1/4 tsp red pepper flakes
2 cloves minced garlic
1 medium zucchini, diced
1 T green onion, sliced
2 T basil, sliced thin
salt & pepper

Bring the broth to a boil.  Stir in the couscous, remove from heat and cover.  Let it stand for about 5 minutes.

In a large pan, heat the olive oil.  Add the red pepper flakes, garlic, zucchini, and green onions.  Cook until tender (about 5 minutes.  Remove from heat.  Fluff the couscous with a fork and fold in vegetables.  Stir in the basil.  Add a little salt and pepper to taste.

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