Warm Couscous & Grilled Zucchini Salad

Warm Couscous & Grilled Zucchini Salad
Photo by Scott Phillips


  • Pinch cayenne
  • ¼ cup extra-virgin olive oil
  • 3 small or 2 medium zucchini (about 1 lb. )
  • 7-½ oz. couscous (1-¼ cups)
  • 2 tsp. packed light brown sugar
  • ¼ cup chopped fresh cilantro
  • 1/8 tsp. ground cinnamon
  • + 6 more ingredients
    • 2 Tbs. fresh orange juice; more to taste
    • Kosher salt
    • Freshly ground black pepper
    • 1 Tbs. finely grated orange zest
    • 2 tsp. ground cumin
    • 1 large red onion, sliced into 1/3-inch-thick rounds

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange th...

View full recipe at Fine Cooking


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