zucchini lemon couscous

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
Rating

Yields1 Serving

 1 ½ cups water
 1 israeli couscous
 1 pinch salt
 1 zucchini
 1 cup grape tomatoes
 ½ lemon
 1 tbsp olive oil
 springs fresh parsley
 2 green onions (tops only)
 black pepper

1

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.

2

Cut grape tomatoes in half. Dice zucchini into small pieces. Chop parsley and thinly slice tops of green onion.

3

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

 1 ½ cups water
 1 israeli couscous
 1 pinch salt
 1 zucchini
 1 cup grape tomatoes
 ½ lemon
 1 tbsp olive oil
 springs fresh parsley
 2 green onions (tops only)
 black pepper

Directions

1

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.

2

Cut grape tomatoes in half. Dice zucchini into small pieces. Chop parsley and thinly slice tops of green onion.

3

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.

zucchini lemon couscous

1 Comments

  1. Karly June 16, 2019 at 8:09 pm

    Great summertime dish!