Dinner tonight - Spiced Zucchini with Couscous. I substituted cilantro for the fresh mint, and used whole wheat couscous. I added some chopped, grilled chicken breast, and this was delicious! Highly recommended for a tasty, pretty healthy, side dish or main course.

1 cup reduced-sodium chicken broth

1 teaspoon salt

3/4 cup plain couscous

2 tablespoons extra-virgin olive oil

1 medium onion, chopped1 garlic clove, finely chopped

1 lb zucchini, cut into 1/2-inch cubes

3/4 teaspoon ground coriander

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

1/4 cup chopped fresh mint

1 tablespoon fresh lemon juice

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Makes 4 to 6 side-dish servings.

Gourmet

Quick Kitchen

September 2005