Green Tomato and Zucchini Couscous

A fantastic end-of-summer dish when you have lots of green garden tomatoes and zucchini. This is a nice side dish or even a tasty entree if you add a few more veggies. This is a very versatile recipe. Feel free to add lots of different veggies from the garden. I enjoy green beans, baby carrots, and/or fresh peas.

• Preparation Time: 15 mins
• Cooking Time: 16 mins
• Total Time: 31 mins
• Calories: 297 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cups chicken stock
• 1 small onion, diced
• 1 small zucchini, diced
• 1 large green tomato, diced
• 1 (8.8 ounce) package pearl (Israeli) couscous
• 1 wedge lemon (Optional)
• 1 tablespoon chopped parsley, or to taste (Optional)

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.

Step 2

Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.