Zucchini Ribbons with Saffron Couscous

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

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 20%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.9g
  • Carbohydrate: 28.3g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 414mg
  • Calcium: 34mg

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

  1. Using a vegetable peeler, shave zucchini into ribbons; set aside.
  2. 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.
  3. 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.
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