It’s zucchini season here on the Western Slope and, if you’re like me, you start just taking whatever anyone’s giving away. I like zucchini. It’s versatile! I’ve put it on pizza, in lasagna, in pasta, in stirfry, grilled it, made bread with it…I could go all “Forrest Gump” on you with it, but I’ll stop.
Last night we made a simple dinner of grilled chicken, corn on the cob (also in season here right from nearby Olathe, CO) and a cous cous veggie dish.
Here’s the start of our veggie dish: local zucchini, cherry tomatoes from the backyard, and some onion. I seasoned it very simply with salt and pepper and added some Parmesan to the final dish. Cous cous is such an easy pasta to cook with: 5 minutes and it’s done! Then I just stir in whatever I want. Cooked veggies, thawed frozen green peas and feta, herbs…You could easily substitute barley, farro, brown rice or quinoa too.
Cous Cous and Seasonal Vegetable Stir-Fry:
Zucchini (or yellow squash, eggplant, etc)
cherry tomatoes (or chopped tomatoes)
Salt and Pepper
Heat 2 tbsp of olive oil over medium heat. Chop about 2-3 cups of zucchini and 1 small sweet onion. Add to the oil and cook over medium heat until tender. Add a handful (or about 1/2 cup) of cherry tomatoes or chopped tomatoes and heat through.
In a separate pot heat 2 cups of water to boiling. Remove from heat and add 1 1/3 cups of cous cous. Stir, put the lid on, and let it sit for 5 minutes to cook. Then add the cous cous to your veggies and finish with a little extra olive oil and about 1/3 cup of parmesan cheese.