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
1
Add couscous to a pot of lightly salted water and boil for 14 minutes until cooked. Stop cooking.
Instruction
2
Save 1/4 cup of the cooking water, then drain the couscous well and add it back to the pot.
3
Meanwhile, heat a nonstick pan on medium-high. Toast pine nuts for 1–3 minutes, stirring often, until golden brown and fragrant.