This simple vegetable side dish is a good way to use up all those garden zucchini.
- Makes: 8 servings
- Yields: 8 side-dish servings
- Start to Finish: 30 mins
cloves garlic, minced
tablespoon olive oil
cups chicken broth
cup pimiento-stuffed green olives, pitted green olives, and/or pitted ripe olives, cut up
10 ounce package quick-cooking couscous
medium zucchini, halved lengthwise and thinly sliced (about 3-3/4 cups)
teaspoons finely shredded lemon peel
teaspoon freshly ground black pepper
green onions, sliced
tablespoons snipped fresh parsley
Thin strips of lemon peel (optional)
- 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.
- 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