| Written by Jimmy Gherardi, on 30-08-2008 15:56 |
Tasteful Recipe: Couscous with Zucchini Salad
You and your guests will go cuckoo over Couscous and zucchini if you serve this healthy and summery dish at your next event.
Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style —
to provide you with recipes, food/drink related editorial and their
extensive restaurant guides. This recipe comes from a TASTE
contributor, to (hopefully) a plate near you!
Couscous With Zucchini Salad
Serves 4-6
Ingredients
2 1/2 cups spring water
2 1/2 cups couscous
1/4 cup olive oil
1/2 cup rice wine vinegar
1/2 tablespoons ground cumin
2 cups zucchini, finely chopped
1/2 cup onion, finely chopped
1/4 cup bell pepper, color of your choice, finely chopped
2 tablespoons fresh mint, finely chopped
Salt and pepper to taste
Method
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Bring the spring water to a boil in a large saucepan.
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Remove from heat. Stir in couscous. Cover and let sit five minutes. Do not overheat!
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Remove lid and fluff well with a fork.
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Add olive oil and fluff again, mixing well.
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Whisk rice wine vinegar and ground cumin in a small bowl, add to couscous and fluff again.
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Gently stir in remaining ingredients with a fork and combine well.
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Add salt and pepper to taste.
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Serve at room temperature or chilled.
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Enjoy!
Chef's notes: Recipe can be prepared up to three days in advance and refrigerated.
PHOTO CREDITS:
Photo: Courtesy of What Did You Eat?
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