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    Zucchini Delight


    Source of Recipe


    billk54

    List of Ingredients




    28-ounce can crushed tomatoes
    2 medium onion, roughly chopped
    3 medium zucchinis, sliced in half lengthwise, then cut into ¼-inch half moons
    salt and fresh ground black pepper
    2 cloves garlic, minced
    1 cup water
    1 tablespoon extra-virgin olive oil
    1 cup couscous

    Recipe



    Drain the juice from the canned tomatoes into a medium saucepan. Reserve the tomatoes. Add the onions to the pan and saute over a medium flame until onions are tender, about 7 minutes.

    Add the zucchini, stir well to combine and saute 5 minutes. Add the reserved tomatoes, salt and pepper to taste, and garlic, then reduce heat to low and simmer 15 minutes.

    Meanwhile, combine the water and oil in a small saucepan. Bring to a boil over a high flame, then remove from heat. Add the couscous, shaking the pan gently to ensure all grains are covered by the water. Cover and let sit 5 minutes.

    To serve, fluff the couscous with a fork and transfer to a large plate or platter. Spoon the zucchini mix over it. Serve hot.

    Makes four servings.

 

 

 


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