Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light May 2006


Credit: Randy Mayor

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

169 calories; calories from fat 20%; fat 3.8g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.5g; protein 5.9g; carbohydrates 28.3g; fiber 3.6g; iron 1mg; sodium 414mg; calcium 34mg.