Zucchini Ribbons with Saffron Couscous

Zucchini Ribbons with Saffron Couscous
Photo by Randy Mayor

Ingredients

  • 2 tablespoons olive oil, divided
  • ½ cup finely diced onion (about 1 small)
  • 1 teaspoon salt, divided
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 ¼ cups uncooked couscous
  • 2 tablespoons chopped fresh cilantro
  • ½ cup finely diced carrot (about 1 small)
  • + 4 more ingredients
    • ¼ teaspoon freshly ground black pepper, divided
    • ½ cup frozen green peas
    • 4 zucchini (about 2 pounds)
    • ¼ teaspoon saffron threads, crushed

Using a vegetable peeler, shave zucchini into ribbons; set aside. Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; c...

View full recipe at My Recipes

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