Lemony Olive and Zucchini Couscous

I adapted this lemony Zucchini Couscous recipe for Cooking for The King. It is from Better Homes and Gardens Prize Tested Recipes where it was a winner in the zucchini category in 2002.

You may substitute mushrooms, broccoli, peas, legumes or even chicken. After all, YOU are the Queen in the Kitchen.

Check out more side dishes on TheKosherChannel.com

Zucchini Couscous with olives and lemon ~from Cooking for The King

2 cloves garlic, minced

1 tablespoon olive oil

3 cups chicken broth

1 cup green olives, cut up

1 (10 ounce) package quick-cooking couscous

3 medium zucchini, halved lengthwise and thinly sliced

2 teaspoons lemon peel, minced or shaved finely

1/4 teaspoon black pepper

4 green onions, thinly sliced

2 tablespoons fresh or frozen herb such as parsley, cilantro, mint, basil or rosemary, minced

Lemon wedges

1. In a large saucepan with a tight fitting lid, cook garlic in hot oil over medium high heat for 1 minute, stirring frequently so that it does not brown. Add broth and olives; bring to a boil. Stir in couscous, zucchini, shredded lemon peel, and pepper. Cover; remove from heat. Let stand 5 minutes.

2. To serve, gently stir in green onions and herbs. Serve with lemon wedges.

Makes: 8-10 servings ~ Can make ahead
Active time: 15 minutes ~ Cooking time: 5 minutes

TheKosherChannel has an entire menu of delicious Purim recipes to pair with Cooking for The King's Zucchini Couscous, just for you~
Queen in the Kitchen.


Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.