What’s for Dinner Wednesdays: Spring Couscous with Zucchini
Recipe By: Chef Huda
What You Need
1 3/4 cups of couscous
2 cups chicken stock or water
1 1/2 cups of broccoli – rough chopped
1 large red bell peppers – thinly sliced
2 large orange bell peppers – thinly sliced
1 1/2 cups of Zucchini – sliced
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon of freshly ground black pepper
Let’s make something Pretty and Delicious! Let’s start with our couscous. Place the water or stock in a medium saucepan and bring to a boil. Once the water boils add in the couscous, cover and remove from heat. Let set for about 5 minutes.
Now, for our veggies. In a large sauté pan over medium-high heat add in the olive oil, bell peppers, broccoli, zucchini, salt and pepper and cook until tender (about 3-5 minutes). Once your veggies are done. Use a fork to fluff your couscous. Use a slotted spoon to remove the veggies without liquid from the pan. Add the veggies to the couscous and lightly toss and then serve. Now, all you have to do is Enjoy!
**Chef Huda’s Serving Tip: You are welcome to use the liquid from the veggies as a broth when serving.
**Chef Huda Healthy Tip: Couscous is a great source of Protein and Potassium. A daily diet that includes Potassium can help reduce hair loss.