Raw zucchini doesn’t get the credit it deserves. In this zucchini lemon couscous raw veggies are combined with warm couscous and the results are divine. It’s bright, fresh, colorful and perfect as a side at a summer bbq.
I like to eat it while the couscous is warm, but serving it cold is just fine too!
AuthorShannon
Make couscous according to instruction. Bring 1 1/2 cups water to a boil, add 1 cup israeli couscous. Remove from heat and cover. Allow to sit for 10 minutes.
Cut grape tomatoes in half. Dice zucchini into small pieces. Chop parsley and thinly slice tops of green onion.
Add tomatoes, zucchini, green onion, parsley, salt, pepper, olive oil and juice of half a lemon. Stir to combine. Top with additional parsley and green onion if desired.
Ingredients
Directions
Make couscous according to instruction. Bring 1 1/2 cups water to a boil, add 1 cup israeli couscous. Remove from heat and cover. Allow to sit for 10 minutes.
Cut grape tomatoes in half. Dice zucchini into small pieces. Chop parsley and thinly slice tops of green onion.
Add tomatoes, zucchini, green onion, parsley, salt, pepper, olive oil and juice of half a lemon. Stir to combine. Top with additional parsley and green onion if desired.
Great summertime dish!