Zucchini & Tomato Couscous Bowls

Name: Zucchini & Tomato Couscous Bowls with Fresh Mozz, Parsley, Chili Flakes & Almonds
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 clove Garlic; 1 Zucchini; 4 oz Tomato; 1 Lemon; 1/4 oz Parsley; 4 oz Mozzarella Cheese; 2 1/2 oz Israeli Couscous; 1 Egg; 1 tbsp Italian Seasoning; 1/2 oz Almonds; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 1 tsp Olive Oil; 2 tsp Cooking Oil

with Fresh Mozz, Parsley, Chili Flakes & Almonds

By Recipe0 System

Summer is coming, and HelloFresh is here to help you get out of the kitchen and into the sun with this quick, wholesome dinner idea! It starts with a bowl of lemony couscous you’ll top with savory sautéed Italian-seasoned zucchini, tomato, and garlic. On top are tender cubes of fresh mozzarella, a sprinkling of fresh, herbaceous parsley, and sliced almonds for crunch. Finish with a bright squeeze of lemon juice (and a pinch of chili flakes, if you like), and you’re halfway to summer already.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 clove Garlic
1 Zucchini
4 oz Tomato
1 Lemon
1/4 oz Parsley
4 oz Mozzarella Cheese
2 1/2 oz Israeli Couscous
1 Egg
1 tbsp Italian Seasoning
1/2 oz Almonds
1 tsp Red Pepper Flakes
Salt
Black Pepper
1 tsp Olive Oil
2 tsp Cooking Oil

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Peel and mince or grate garlic. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick quarter-moons. Halve tomatoes. Quarter lemon. Roughly chop parsley. Dice mozzarella into ½-inch pieces.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and a big pinch of salt; cook, stirring, until fragrant, 30 seconds.

Add couscous, stock concentrate, and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.
3

While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until browned and softened, 4-6 minutes.

Add tomatoes and remaining garlic; cook, stirring, until tomatoes are softened and garlic is fragrant, 1-2 minutes.

Remove from heat and season with salt and pepper.
4

Fluff couscous with a fork; stir in a squeeze of lemon juice and season with salt and pepper if needed. (TIP: Stir in 1 TBSP butter for a richer flavor!) Stir in half the veggies and half the parsley.

Divide couscous between bowls. Top with remaining veggies, then top with mozzarella. Sprinkle with almonds, remaining parsley, and as many chili flakes as you like. Drizzle each bowl with ½ tsp olive oil and serve with remaining lemon wedges on the side.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.