Couscous with sweet potato and zucchini

Couscous with sweet potato and zucchini

Ready in 20 minutes
5 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Couscous with sweet potato and zucchini"

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I'd love to serve this with some slow cooked roast lamb.

"I liked this a lot! I wish I had followed the instructions and removed everything before I put the zucchini in! I ended up with glop...delicious glop, but mine didn't look anything close to the picture. I'm going to make it again and follow the instructions more carefully next time. It was soooo good! Thank you!!!"

- Minerva79

Ingredients

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1/2 cup Couscous
1/2 cup Boiling water
2 tablespoon Lemon juice
1 tablespoon Olive oil
2 tablespoon Pine nuts
1 clove Garlic
1/2 small Red onion; finely diced
1 teaspoon Smoked paprika
1/2 teaspoon Cumin
1/4 teaspoon Cayenne pepper
1/2 Red capsicum; diced
1 Sweet potato; peeled and diced
1/4 cup Parsley; roughly chopped
2 large Zucchini; halved
-- Dressing --
1/2 cup Natural yogurt
2 tablespoon Preserved lemon; washed, pulp removed and finely diced

Original recipe makes 4 Servings

Servings  

Preparation

Mix the yoghurt and preserved lemon and place in the fridge until needed.

Put the couscous in a large bowl. Add lemon juice and boiling water. Stir with a fork occasionally.

Heat oil in a frypan and brown the pine nuts. Add the onion and spices and cook until onion softens.

Add the capsicum and sweet potato and continue to cook until the sweet potato is tender but not soft.

Take the mix and add to the couscous.

Place the cut zucchini in the pan and increase the heat.

(You can also bbq or grill the zucchini if you wish but I like to keep the washing up to a minimum by using the same pan)

Turn the zucchini after a few minutes to cook through.

When done, slice the zucchini and serve with the couscous mix and top with a good dollop of the dressing.

Credits

Added on Award Medal
Verified by twojocks

Couscous with sweet potato photo by SassySW SassySW

photo by janceyjh janceyjh

Couscous with zucchini and preserved lemon and yohurt dressing photo by SassySW SassySW

Calories Per Serving: 234 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really delicious and easy to make. I tried it with quinoa as one reviewer suggested and it was a hit with the family (including the picky 3-year old)! ??
msvallewis 2 hours ago
I think this may be my new favorite recipe. This is delicious and was even better the next day as leftovers. I did change a few things up. I added the sweet potato in with onions so they'll cook a little longer. I didn't trust the recipe about the cook time and it ended being a good call. I quartered & thinly sliced the zucchini, then cooked it after the onions and sweet potato softened. If you are going to serve this as a side dish, this makes more then 4 servings, try 6-8 servings. When it's all done, it's a lot of food. As a main dish, that's four servings. I chopped up some grilled chicken breast and mixed it in just before serving. Loved it. I'll be making this again but I'm going to try quinoa instead of the couscous.
wonderserena 4 months ago
I served in a round container with lengthwise zuchinni slices on top. Thin slices of lemon on top and drizzled dressing around the edges. Flavor was great but i reduced the hottest spices.
loriwinslow 1 year ago
I liked this a lot! I wish I had followed the instructions and removed everything before I put the zucchini in! I ended up with glop...delicious glop, but mine didn't look anything close to the picture. I'm going to make it again and follow the instructions more carefully next time. It was soooo good! Thank you!!!
Minerva79 2 years ago
Lovely! My husband ate the zucchini- first time ever!!!
Jessf12-12 2 years ago
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