Name: Moroccan Zucchini And Couscous Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 cup couscous; 1 ½ cups vegetable broth; 2 zucchinis, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, thinly sliced; ½ cup cherry tomatoes, halved; ¼ cup chopped fresh parsley; ¼ cup chopped fresh mint; 1 tablespoon olive oil; 2 tablespoons lemon juice; 1 teaspoon ground cumin; ½ teaspoon paprika; Salt and pepper to taste

Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, cover the pot, and remove it from the heat. Let the couscous sit for about 10 minutes until it has absorbed all the liquid. Fluff the couscous with a fork to separate the grains.
In a large skillet over medium heat, warm the olive oil. Add the sliced zucchinis and sauté for about 5-7 minutes until they are tender and lightly browned. Remove from heat and set aside.
In a large mixing bowl, combine the cooked couscous, sautéed zucchinis, chopped red and yellow bell peppers, sliced red onion, cherry tomatoes, parsley, and mint.
In a small bowl, whisk together the lemon juice, ground cumin, paprika, salt, and pepper. Pour this dressing over the salad ingredients in the mixing bowl. Toss gently to ensure all the ingredients are well-coated with the dressing.
Taste the salad and adjust the seasoning if needed. You can add more lemon juice, spices, salt, or pepper to suit your preference.
Transfer the Moroccan Zucchini and Couscous Salad to a serving platter or bowl. Garnish with additional fresh herbs if desired.
Serve immediately while slightly warm or chill in the refrigerator for a couple of hours to let the flavors meld together.

Ingredients

Instructions

Nutrition Facts

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