Green Tomato and Zucchini Couscous recipe

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Ingredients

1 tablespoon olive oil
1 large green tomato, diced
1 small zucchini, diced
1 small onion, diced
1 (8.8 ounce) package pearl (Israeli) couscous
1 clove garlic, minced
2 cups chicken stock
salt and ground black pepper to taste
1 wedge lemon
1 tablespoon chopped parsley, or to taste

Nutrition Info

296.6 calories
carbohydrate: 54.5 g
cholesterol: 2.5 mg
fat: 4.2 g
fiber: 4.5 g
protein: 9.7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 535.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion, cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic, cook and stir until couscous is lightly toasted, about 3 minutes.

  2. Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.

Recipe Yield

4 servings

Recipe Note

A fantastic end-of-summer dish when you have lots of green garden tomatoes and zucchini. This is a nice side dish or even a tasty entree if you add a few more veggies. This is a very versatile recipe. Feel free to add lots of different veggies from the garden. I enjoy green beans, baby carrots, and/or fresh peas.

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