Tuesday, January 27

Couscous with Zucchini & Feta

A versatile dish that can work as a side or stand alone meal

Sprouted Kitchen Couscous with Zucchini and Feta

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.

Related Recipes:
- 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.