Zucchini-Olive Couscous

This simple vegetable side dish is a good way to use up all those garden zucchini.

Zucchini-Olive Couscous Enlarge Image
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4 users rated this recipe an average rating of 5.0
Makes:
8 servings
Yields:
8 side-dish servings
Start to Finish:
30 mins
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Zucchini-Olive Couscous

Ingredients
2
1
tablespoon olive oil
3
cups chicken broth
1
cup pimiento-stuffed green olives, pitted green olives, and/or pitted ripe olives, cut up
1
10 ounce package quick-cooking couscous
3
medium zucchini, halved lengthwise and thinly sliced (about 3-3/4 cups)
1/4
teaspoon freshly ground black pepper
4
green onions, sliced
2
tablespoons snipped fresh parsley
 
Thin strips of lemon peel (optional)
 
Lemon wedges

Directions

  1. In a large saucepan cook garlic in hot oil for 1 minute, stirring frequently. Add broth and olives; bring to boiling. Stir in couscous, zucchini, shredded lemon peel, and pepper. Cover; remove from heat. Let stand 5 minutes.
  2. To serve, gently stir in green onions and parsley. If desired, top with thin strips of lemon peel. Serve with lemon wedges. Makes 8 side-dish servings.

Nutrition Facts

(Zucchini-Olive Couscous)
    Per serving:
  • 190 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 762 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 1 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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