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Zucchini Delight




Source of Recipe


Internet


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

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.

Recipe