Tuesday, July 30, 2013

Summer equals zucchini cook off

We are in the thick of zucchini season and I hope you are all surviving the veggie onslaught.  Did you know there is a National Slip a Zucchini on to Your Neighbors Porch Day? This season is all about a wonderful green powerhouse that is so versatile that you can cook with it every week all Summer long and never run out of recipes.  I plan on bringing lots of zucchini yumminess your way for as long as I can, and I as I have been given three huge zucs that will not be that difficult of a task.  Lets start of with a savory one.....

Curried Zucchini and Couscous

  • 2 tablespoons extra-virgin olive oil
  • 2 medium zucchini, diced
  • 1/4 cup finely chopped onion
  • 1 cup water
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup whole-wheat couscous
  • 1 cup grated carrot
  • 1/4 cup slivered almonds, toasted 
  • 1/4 cup golden raisins


    Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.  Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.  Add the couscous and carrot to the bowl with the zucchini; stir to combine. Top with raisins and almonds.
    You cannot know how fantastic this is unless you make it! Don't be shy, eat up that zucchini.
    Keeping it green,
    Kelly, the origami ninja


    Post a Comment