Tuesday, 1 September 2009
Couscous and Zucchini
This can be served as a vegetable/starch accompaniment to meat or as a main course for vegetarians. If served as a main course a rich sweet and good cheese can follow. 1 1/2 cups couscous 1/2 cup red or yellow pepper -- chopped fine 2 teaspoons olive oil 2 medium zucchini or yellow squash -- sliced 1/4 inch thick 1 serrano or jalapeño pepper -- chopped fine (to taste!) 2 teaspoons garlic -- chopped fine 2 tablespoons fresh basil -- chopped fine 1 tablespoon balsamic vinegar 1 teaspoon salt Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes. Heat a medium frying pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes. Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.