Mediterranean Pearl Couscous Recipe

With zucchini, tomatoes, pine nuts, and capers, this Mediterranean pearl couscous is flavorful and easy to make. It may stand alone as a vegetarian supper.  

– 2/3 cup Israeli couscou – 1/2 teaspoon salt – 1 1/2 tablespoons pine nut – 1 tablespoon unsalted butter – 1 medium zucchini, quartered and cut into chunk – 2 cloves garlic, minced – 1 tablespoon roughly chopped caper – 1 (15 ounce) can diced tomatoe

Ingredient

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1

Add couscous to a pot of lightly salted water and boil for 14 minutes until cooked. Stop cooking.  

Instruction

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2

Save 1/4 cup of the cooking water, then drain the couscous well and add it back to the pot.  

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3

Meanwhile, heat a nonstick pan on medium-high. Toast pine nuts for 1–3 minutes, stirring often, until golden brown and fragrant.   

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4

Remove pine nuts from skillet and reserve.  Melt butter in same skillet. Add zucchini and sauté 3–4 minutes.   

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5

Add capers and garlic. Cook 30 seconds to 1 minute on medium-high, stirring constantly, until aromatic.   

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6

Add diced tomatoes and salt/pepper. Cook 3–5 minutes, stirring periodically, until somewhat reduced.  

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7

Mix in couscous and toasted pine nuts. Add saved cooking water, 1 tablespoon at a time, to a dry sauce until desired consistency. Serve now.  

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