Tricolour Couscous with Roasted Courgette2016-03-29
- Servings : 4-6
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
1 cup vegetable stock
1 tsp salt
3/4 cup Artisan Grains Tricolour Couscous
2 tbsps extra-virgin olive oil
1 onion (chopped)
1 garlic clove (finely chopped)
1 lb courgette (cut into 1-inch cubes)
3/4 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 cup chopped fresh mint
1 tbsp fresh lemon juice
Bring stock 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.
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 courgette 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 courgette mixture into couscous and cool to warm or room temperature. Just before serving, stir in pinenuts, mint and lemon juice.