Mediterranean Pearl Couscous

This Mediterranean pearl couscous, with zucchini, tomatoes, pine nuts, and capers, is loaded with flavor and is a fast side dish to make. It could easily be a vegetarian meal on its own.

Mediterranean Pearl Couscous

Mediterranean Pearl Couscous

Krysta
This Mediterranean pearl couscous, with zucchini, tomatoes, pine nuts, and capers, is loaded with flavor and is a fast side dish to make. It could easily be a vegetarian meal on its own.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Healthy, Salad, Vegetarian
Servings 3
Calories 146 kcal

Ingredients
  

  • 2/3 cup Israeli couscous
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons pine nuts
  • 1 tablespoon unsalted butter
  • 1 medium zucchini quartered and cut into chunks
  • 2 cloves garlic minced
  • 1 tablespoon roughly chopped capers
  • 15 ounce can diced tomatoes

Instructions
 

  • Bring a pot of lightly salted water to a boil, add couscous, and cook until tender, about 14 minutes. Remove from heat.
  • Reserve 1/4 cup cooking water, drain couscous thoroughly, and return to the pot.
  • Meanwhile, heat a nonstick pan over medium-high heat until hot. Add pine nuts and toast, stirring frequently, until golden brown and fragrant, 1 to 3 minutes. Remove pine nuts from skillet and set aside.
  • Melt butter in the same skillet. Add zucchini; sauté for 3 to 4 minutes. Add garlic and capers. Cook on medium-high, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in diced tomatoes; season with salt and pepper. Cook, stirring occasionally, until slightly reduced in volume, 3 to 5 minutes.
  • Stir in couscous and toasted pine nuts. If the sauce seems dry, gradually add reserved cooking water, 1 tablespoon at a time, until sauce is desired consistency. Serve immediately.

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