Couscous with Spiced Zucchini

Ingredients

• •1 cup reduced-sodium chicken broth
• •1 teaspoon salt
• •¾ cup plain couscous
• •2 tablespoons extra-virgin olive oil
• •1 medium onion
• •1 clove garlic
• •1 lb zucchini
• •¾ teaspoon ground coriander
• •½ teaspoon chili powder
• •¼ teaspoon ground cumin
• •¼ teaspoon black pepper
• •¼ cup fresh mint
• •1 tablespoon fresh lemon juice

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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.

   14 min