Zucchini Couscous

I meant to post this a while ago but I probably just forgot to take a photo so I didn't post it. Either way, here you go!

This dish has become a staple side dish since we tried it about a month and a half ago. It can go with a ton of stuff but we love it with marinated, grilled meats and a simple salad or some green beans.

Tips:

    1) If you are already grilling, you should grill the zucchini. It'll add just a bit of grill flavor and some great grill marks. If you do, just cut the zucchini in half and brush on some olive oil mixed with minced garlic, salt, and pepper. Grill until tender and there are grill marks. Then cut into small chunks when cool enough to handle.

    2) Make sure to squeeze a lemon and use fresh lemon juice (rather than bottled). It makes a BIG difference! I did it once with bottled lemon juice because I forgot to buy the lemon and it wasn't nearly as flavorful. 

Zucchini Couscous

serves 2

1/2 cup couscous

Salt and Pepper, to taste

1/2 tablespoon olive oil, divided

1 garlic clove, finely grated

1 medium zucchini

1 small tomato, chopped

1/2 tablespoon fresh lemon juice

2 Tablespoons fresh parsley

1. Bring 3/4 cup water to a boil. Add couscous, stir, and take off the heat. Let sit, covered, for 5 minutes.

2. Cut zucchini into quarters. Coat a skillet with cooking spray and add garlic. Saute until fragrant. Add zucchini and season with salt and pepper. Cook zucchini until tender and lightly browned.

3. Toss the couscous, zucchini, tomato, lemon juice, parsley, olive oil, salt and pepper to taste.

Nutrition (1/2 recipe of couscous):

    146 Calories, 3g Fat, 27g Carbs, 2g Fiber, 5g Protein

    4 Weight Watchers Points+