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| Green Tomato and Zucchini Couscous |
"A fantastic end-of-summer dish when you have lots of green garden tomatoes and zucchini. This is a nice side dish or even a tasty entree if you add a few more veggies. This is a very versatile recipe. Feel free to add lots of different veggies from the garden. I enjoy green beans, baby carrots, and/or fresh peas."
Ingredients :
- 1 tablespoon olive oil
- 1 large green tomato, diced
- 1 small zucchini, diced
- 1 small onion, diced
- 1 (8.8 ounce) package pearl (Israeli) couscous
- 1 clove garlic, minced
- 2 cups chicken stock
- salt and ground black pepper to taste
- 1 wedge lemon (optional)
- 1 tablespoon chopped parsley, or to taste (optional)
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 31M |
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- Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.
- Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.
Notes :
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