ZUCCHINI COUS COUS
Sides can get so boring, ya know what I mean?
It tends to be the same thing over and over again; rice, potatoes, salad, etc.
But let me introduce you to something new and exciting; this Zucchini Cous Cous flavored with charred red peppers, fresh lemon juice, and cilantro is like a flavor bomb.
Healthy, flavorful and almost effortless this side dish is adapted from Cooking Light and perfect for any summer evening.
Plump pearled cous cous is simmered in chicken stock until bursting with flavor.
Charred zucchini is chopped and mixed in with the pearled cous cous. It’s all then tossed together and sauced perfectly with blended red pepper sauce.
The absolute best way to make this side dish is when you’re already using the grill. The red pepper is not charred on the grill but under a broiler to blacken it. However, the zucchini is cooked on the grill to get the grill marks to really bring that amazing natural char flavor.
Charred zesty red pepper sauce is also an accompaniment to the most tender steak kabobs as a dipping sauce. We reccomend making this Steak Kabobs with Fire Roasted Red Pepper Sauce recipe with the Zucchini Cous Cous.
That means you only have to double up the red pepper sauce and use it for the kabobs and cous cous.
Win. Win.
Notes
INSTEAD OF GRILLING THE ZUCCHINI YOU CAN USE A GRILL PAN OR CHAR IN THE OVEN UNDER THE BROILER
Ingredients
- RED PEPPER SAUCE:
- -1 RED BELL PEPPER
- -1/8 CUP CILANTRO LEAVES
- -1 TABLESPOON OLIVE OIL
- -1 TABLESPOON FRESH LEMON JUICE
- -1/2 TEASPOON CORIANDER, GROUND
- -1/2 TEASPOON CUMIN
- -PINCH OF SALT
- -1/8 TEASPOON CRUSHED RED PEPPER
- COUS COUS:
- -1 BAY LEAF
- -2 CUPS PEARL COUS COUS
- -1 CUP WATER
- -1 CUP CHICKEN BROTH/STOCK, LESS SODIUM
- -1 ZUCCHINI SQUASH, CUT INTO 1/2 THICK SLICES LENGTHWISE
- -COOKING SPRAY
Instructions
- RED PEPPER SAUCE:
- -CUT PEPPERS IN HALF LENGTHWISE AND THROW AWAY INSIDES
- -PLACE PEPPER SKIN SIDE UP ON A FOILED BAKING SHEET, SMOOSH WITH YOUR HAND TO FLATTEN
- -BROIL ON HIGH FOR 12 MINUTES OR UNTIL BLACK
- -PUT PEPPERS INTO A BROWN PAPER BAG AND CLOSE TIGHTLY, LET SWEAT FOR 20 MINUTES
- -PEEL BLACKENED SKINS OFF AND PLACE PEPPERS IN A BLENDER
- -ADD ALL INGREDIENTS AND BLEND UNTIL SAUC EIS SMOOTH
- COUS COUS:
- -COMBINE 1 CUP WATER, CHICKEN STOCK AND THE BAY LEAF IN A SMALL POT
- -HEAT UNTIL BOILING
- -STIR IN COUS COUS, REMOVE PAN FROM THE HEAT AND LET SIT FOR 10 MINUTES
- -USE A FORK TO FLUFF AND THROW AWAY THE BAY LEAF
- -WHILE COUS COUS IS COOKING, GRILL ZUCCHINI UNTIL GRILL MARKS FORM (ABOUT 3 MINUTES ON EACH SIDE)
- -USE COOKING SPRAY TO COAT THE GRILL
- -ONCE MARKED WITH BLACK GRILL MARKS, CHOP INTO PIECES
- -TOSS RED PEPPER SAUCE, CHOPPED ZUCCHINI, AND COUS COUS TOGETHER
- -SERVE HOT
Let us know if you take a chance and try this tasty side dish!
Much love,
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