Zucchini Ribbons with Saffron Couscous

Zucchini Ribbons with Saffron Couscous Recipe
Randy Mayor
This easy side combines common flavors of Morocco: saffron-enhanced couscous balanced with zucchini and carrots. Serve it with a tagine to soak up the sauce.

Yield:

8 servings (serving size: 1/2 cup couscous, 1/4 cup zucchini, and 3/4 teaspoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 169
Caloriesfromfat 20 %
Fat 3.8 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 5.9 g
Carbohydrate 28.3 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 414 mg
Calcium 34 mg

Ingredients

4 zucchini (about 2 pounds)
2 tablespoons olive oil, divided
1/2 cup finely diced onion (about 1 small)
1/2 cup finely diced carrot (about 1 small)
1 (14-ounce) can fat-free, less-sodium chicken broth
1 teaspoon salt, divided
1/4 teaspoon saffron threads, crushed
1/4 teaspoon freshly ground black pepper, divided
1 1/4 cups uncooked couscous
1/2 cup frozen green peas
2 tablespoons chopped fresh cilantro

Preparation

Using a vegetable peeler, shave zucchini into ribbons; set aside.

Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.

Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.

Note:

Kitty Morse,

May 2006
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