A quick and fresh couscous recipe, perfect for picnics and parties.
I always loved couscous. I don’t know what it is but the texture and its ability to absorb flavors is absolutely amazing. And this recipe enhances the couscous texture, by combining it with fresh vegetables for taste, raisins for sweetness and nuts for some crunchiness. It would be even better to use shaved almonds but I had pecans at home so I opted for them. Let’s start!
I have to admit that this recipe is mainly carbs and fats if you also use olive oil, which actually should be a must when cooking couscous. If you want to boost the protein content, you can add some stir fried tofu, roasted chickpeas or grilled BBQ seitan. Here are the nutrition facts for one serving, the whole recipe.
|Couscous with zucchini, tomatoes, raisins and pecan nuts|
- 80gr of medium-sized couscous
- 1 zucchini
- 8-10 cherry tomatoes
- 1 small shallot
- 2 garlic cloves
- 1 tbsp of seedless raisins
- 1 tbsp of crushed pecan nuts
- 1 tsp of olive oil
- 1 lime
- 1 sprig of green onion
- 1/2 tsp of turmeric powder
- 1/2 tsp of smoked or regular paprika
- 1 tsp of oregano
- Salt and pepper to taste
- Start by cooking mixing the dry couscous with the spices and cook it following the instructions on the package.
- Meanwhile pour the raisins in a glass with some water for 5 minutes.
- Heat the oil in a skillet and add the chopped zucchini.
- Sauté it on high heat for 10 minutes. I like it golden brown outside but crunchy inside.
- Separate the couscous using a fork.
- Cut the tomatoes.
- Crush the pecans.
- Finely chop the shallot.
- Chop the green onion.
- Drain the raisins and combine everything together.
- Let it rest 15-30 minutes to merge the flavors together.
- Squeeze the lime juice and eat!
As you can see this is a very easy recipe and take no time to prepare. Add your personal touch and experiment to find your favorite couscous combo. Enjoy!