Total Time
20mins
Prep 10 mins
Cook 10 mins

A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!

Ingredients Nutrition

Directions

  1. Cut zucchini into 1/4-inch dice.
  2. In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
  3. Add water and bring to a boil.
  4. Stir in couscous and remove skillet from heat.
  5. Let mixture stand, covered, for 5 minutes.
  6. Fluff couscous with a fork.
  7. Cover for 5 minutes.
Most Helpful

5 5

I tried this over the weekend and found it to be a wonderful recipe that accompanied grilled chicken. I'm a cumin lover and it added a wonderful flavor to this side dish. I added some red pepper flakes and 3 cloves of minced garlic to the oil before adding the zucchini and would encourage any spice and garlic lover to add this also. Great one Yooper - it's a keeper!

4 5

I loved this recipe. I added some carrots and tomatoes, and probably could have added even more veggies. My son and I gobbled it up, but my husband wasn't a fan.

5 5

The whole family loved this. Added some chopped sun-dried tomatoes and a bit of chicken broth to the liquid. Served it with baked chicken thighs that had been marinated in garlic, lemon juice and fresh thyme.