I’m so proud of my latest concoction, mostly because it met with approval from our 4-year-old! But it’s also easy, healthy, and uses up zucchini from the garden. I only wish I’d taken a picture for the purposes of HMM, but (will wonders never cease?) there was none left.
Ok, so I was making BLTs tonight to use up some tomatoes. (Ok, one tomato. But that’s one less to attract fruit flies on the counter!) Anyway, I needed a side dish, so I pulled out some of that frozen, shredded zucchini I told you about with plans to try Disappearing Zucchini Orzo. But silly me, I had no orzo (duh), no parmesan, and no onions (how does that happen? I always have onions). So, as millions of you fellow moms do at 5:00 every day, I punted. I swapped couscous for the orzo, feta for the parmesan, and garlic for the onions and voila! My zucchini side dish did its own disappearing act.
Zingy Zucchini Couscous
2 cups thawed, shredded zucchini (you can use freshly shredded, too)
3/4 c. dried, plain couscous
1 clove garlic, minced
1/4 c. crumbled feta cheese
1/2 tsp. dried oregano
salt and pepper to taste
Follow package instructions to cook couscous.
Meanwhile, heat 1 T. olive oil over medium heat and add zucchini and garlic. Saute for 5 minutes, being careful not to brown garlic.
Add cooked couscous, feta, and spices to zucchini mixture and stir over low heat until heated through.