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Zucchini with Tomato, Pearl Couscous and Mint

Zucchini with Tomato, Pearl Couscous and Mint

By Elizabeth MindreauDecember 6, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

In this dish, tender, silky slices of zucchini (and/or yellow summer squash) find a delicious partner in satisfyingly chewy pearl couscous coated with a mixture of well browned tomato paste and garlic. Caramelizing the paste enhances its umami and savory-sweet notes for big, bold depth of flavor. Fresh herb(s) and lemon wedges for squeezing bring brightness and balance. Serve this as a side to kebabs, roasts or grilled meats or seafood, or turn it into a light meal by serving a salad alongside.

Tip

Don’t stir the zucchini for the first five minutes after adding the slices to the skillet. Undisturbed cooking allows the zucchini to brown nicely. Thereafter, stir occasionally to facilitate even cooking.

Ingredients
  • ¾

    cup pearl couscous

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    medium (about 1 pound total) zucchini OR yellow summer squash OR a combination, halved lengthwise, then sliced crosswise ¼ inch thick

  • 3

    medium garlic cloves, thinly sliced

  • 3

    tablespoons tomato paste

  • 1

    cup lightly packed fresh mint

  • Lemon wedges, to serve

Step 1

In a medium saucepan, bring 2 cups water to a boil. Add the couscous and ¼ teaspoon salt, then cook, stirring occasionally, until just shy of al dente, 10 to 15 minutes.

Drain in a colander, rinse under running cold water until cool to the touch, then drain again; set aside in the colander.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the zucchini and a pinch of salt, then distribute in an even layer and cook without stirring until the bottom slices are well browned, about 5 minutes.

Stir, then cook, now stirring occasionally, until the zucchini is just tender, about 3 minutes. Transfer to a large bowl.

Step 3

Wipe out the skillet. Add the the remaining 1 tablespoon oil and the garlic, then cook over medium, stirring, until the garlic is lightly browned, about 2 minutes.

Stir in the tomato paste and cook, stirring often, until the paste begins to brown, 1 to 3 minutes.

Remove the pan from the heat. Stir in the couscous until well combined.

Transfer to the bowl with the zucchini, add the mint and fold to combine. Taste and season with salt and pepper. Serve with lemon wedges.