June 13, 2010
This is another product of the Ruby-being-away fridge purge. I had bought zucchini, because I was in the mood for it and I was kind of thinking of making something resembling this dish. I wanted to saute the zucchini with onions and I happened to have half of a red onion left over from the beautiful toppings platter I made for yesterday's bagel lunch (it was seriously gorgeous, I regret not taking a picture). I'm glad I had it because the purple color definitely added to the visual quality of the final product. It's a pretty simple recipe, and can definitely be changed around to your liking. It's to be served warm, so I used a smaller couscous. I often make cold couscous salad (for Shabbat lunch) and I like to use the larger Israeli couscous for that. This recipe calls for seasoning (salt and pepper) at many points throughout the process; this really adds a lot to the flavor of the dish.
1 box couscous, compared according to box directions
2 zucchinis, quartered and cut into ~1/4-inch slices
1/2 large red onion, chopped roughly
~1 TBSP olive oil, to coat saute panGenerous amount of S+P
1/4 tsp nutmeg
zest and juice of 1/2 a lemon
Heat oil in pan.
Add zucchini, onions, and some S+P.
Cook for 3 minutes then add nutmeg, lemon zest, and some more salt.
Continue cooking until onions are soft and zucchini are cooked and barely starting to brown in spots.
Mix into couscous with the lemon juice and a little more S+P.Serve warm.