Couscous With Raisins, Zucchini and Feta
serves 2-4
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2 cups low-sodium chicken broth
2 medium zucchini, quartered and sliced into thin triangles
1 tablespoon unsalted butter
salt and pepper
1 clove garlic, minced
1/2 cup raisins
1 cup couscous
4 ounces feta, crumbled
prep: 10 minutes
total: 40 minutes
small saucepan
large saucepan
1. Bring the broth to a simmer in a small saucepan. Meanwhile, cut off and discard the zucchini's root and bottom end. Cut the zucchini in half lengthwise, then cut the halves in half lengthwise. Slice the quarters crosswise into 1/4-inch triangles.
2. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the zucchini. Season it with a light sprinkling of salt and pepper. Cook, stirring once or twice, until the zucchini is tender and brown in spots, 4-6 minutes.
3. Stir in the garlic and raisins and cook 30 seconds. Stir in the couscous until it is well coated with the butter, zucchini and garlic, about 1 minute.
4. Pour in the simmering broth. Bring the couscous to a boil, stir, then cover and remove the pan from the heat. Let the couscous absorb all the liquid, 10-20 minutes. Fluff the couscous with a fork, and stir in the feta.
2. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the zucchini. Season it with a light sprinkling of salt and pepper. Cook, stirring once or twice, until the zucchini is tender and brown in spots, 4-6 minutes.
3. Stir in the garlic and raisins and cook 30 seconds. Stir in the couscous until it is well coated with the butter, zucchini and garlic, about 1 minute.
4. Pour in the simmering broth. Bring the couscous to a boil, stir, then cover and remove the pan from the heat. Let the couscous absorb all the liquid, 10-20 minutes. Fluff the couscous with a fork, and stir in the feta.
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