A versatile dish that can work as a side or stand alone meal
I know that the other side of the country is experiencing a blizzard right now, but it's been sunny and summery on the west coast. The weather really controls what I feel like cooking and eating, and the last thing I want to do is spend a lot of time over the stove on a warm weekend day. This couscous from The Sprouted Kitchen cookbook is a fresh and quick-cooking dish that can act as either an all-in-one side dish to any grilled or roasted meat or as a complete meal for a light lunch. Zucchini is technically in season during the summer, but I can find it at my farmers' market year round. It adds a hearty vegetable component to the couscous, which I love because it takes care of serving both a starch and vegetable. This recipe is very forgiving and can be served hot, room temperature, and even after a few days of sitting in the fridge as leftovers.
Note: I recently discovered French sheep's milk feta at my local Whole Foods and have become obsessed with it. Compared to other feta cheese, especially cow feta, it has a creamier texture and a much more complex (almost nutty) flavor. Look for it at your supermarket and prepare to be amazed.
- Couscous with Pine Nuts & Preserved Lemons
- Grilled Swordfish & Zucchini Skewers
- Grilled Zucchini Salad
Couscous with Zucchini & Feta:
- 1 box (10 oz.) couscous, preferably whole wheat
- 3 large zucchini, diced small
- 1/3 c. feta,* diced small
- 1/4 c. chopped basil
- 1/4 c. chopped parsley
- 2 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1/2 tsp. red chile flake
- kosher salt
- black pepper
- Heat 1 tbsp. olive oil in a large skillet over high heat until almost smoking.
- Add in the zucchini and cook, stirring occasionally, for 6-8 minutes, or until browned and tender.
- Meanwhile, bring 2 c. water to a boil in a saucepan, stir in the couscous, cover with a lid, and turn off the heat. Let the couscous sit for 5 minutes, then fluff with a fork.
- Transfer the couscous and zucchini to a large bowl and let cool a bit.
- Stir in the herbs, vinegar, remaining 1 tbsp. olive oil, red chile flakes, and a large pinch of salt and pepper.
- Gently stir in the feta and taste for seasoning.
- Serve warm or at room temperature.
Serves six (side dish)
*Preferably water-packed sheep's milk feta.