Wednesday, December 12, 2007

Couscous with zucchini and feta

I found this recipe here. Delicious. My only modifications are to use shallots and to grate instead of stuff.

1 c. dry couscous
several shallots (or 1 small onion and some garlic), minced
2 medium zucchini, grated
feta cheese
chopped thyme (plus other herbs, if you have them)
a handful of pine nuts
olive oil, salt and pepper

Cook the couscous and lightly toast the pine nuts; set both aside. Sauté the shallots (or the onion and garlic), over medium heat, in a little olive oil. When softened, add the grated zucchini and cook a few minutes more (the zucchini will cook quickly). Add the sautéed vegetable mixture to the couscous, along with crumbled feta cheese, mixed chopped herbs, toasted pine nuts, a very small pinch of salt, and a healthy grinding of pepper. Small tomatoes are a good, optional addition.

This was originally a recipe for stuffed zucchini, and the idea was to scoop out the insides, cook it in the above way, and then re-stuff and bake them. That's good too, but the mixture is yummy enough that it's good on its own. And it's simpler not to bother with the scooping and the stuffing.

This makes enough for two people, or enough for one person + leftovers. It's not a really hearty main dish, but it's great for a light dinner, a side, or--my favorite--a late dinner and the next day's lunch.

1 comment:

British cooking, mmmm..... said...

This *is* delicious, Elisa! The recipe makes two good platefuls. For my taste, I'd go for a handful of pine nuts for each diner so there's a bit of crunch in each bite... and here's not the place to be stingy with the thyme, it's doing good work here.