"This easy recipe is a good way to use extra corn on the cob or zucchini." -Mary Kate Long, Ninde, VA
3/4 cup uncooked couscous
1 1/2 teaspoons olive oil
1 1/2 cups shredded zucchini (about 1 medium)
1/4 cup chopped onion
1 1/2 cups fresh corn kernels
1/2 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Cook couscous according to package directions, omitting salt and fat. Keep couscous warm.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; sauté 3 minutes or until tender. Stir in couscous and corn; cook 1 minute or until thoroughly heated. Stir in salt and black pepper.