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Moroccan Couscous

Moroccan Couscous with Grilled Zucchini and Almonds

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Recipe Details


In this hearty veggie-forward meal, you’ll get a chance to flex your summer grilling muscles. Seasonal favorite zucchini is served two ways: grilled in rounds, and chopped into fluffy couscous laced with almonds, currants and pine nuts. A lemony honey-mustard dressing adds sweetness and tang to this winning Mediterranean dish.


  • < 600 Calories
  • Vegetarian
  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • Moroccan couscous
    2/3 cup
    Moroccan couscous
  • lemon
  • garlic
    1 clove
  • zucchini
    1 1/2 pound
  • fresh basil
    1/4 ounce
    fresh basil
  • fresh parsley
    1/8 ounce
    fresh parsley
  • honey
    1 packet
  • Dijon mustard
    1 packet
    Dijon mustard
  • slivered almonds
    2 tablespoons
    slivered almonds
  • currants
    2 tablespoons
  • pine nuts
    2 tablespoons
    pine nuts

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • grill or grill pan
  • 6" small pot
  • plastic wrap or lid (optional)

Cooking Steps

  1. Cook Couscous

    Cook Couscous

    Preheat grill or grill pan to medium heat. Bring 1⅓ cups water to a boil in a small pot over high heat. In a medium heatproof bowl, stir together couscous and ¼ teaspoon salt. Pour boiling water over couscous, stir once, and cover with plastic wrap, a lid, or a large plate. Allow to sit until water is absorbed, about 5 minutes. Uncover, fluff with a fork, and set aside to cool.
  2. Prepare Ingredients

    Prepare Ingredients

    While couscous sits, halve lemon. Mince garlic. Rinse remaining produce. Cut zucchini crosswise into ½-inch coins. Roughly chop basil and parsley leaves, discarding stems.
  3. Grill Zucchini

    Grill Zucchini

    In a large bowl, toss zucchini with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange on grill in a single layer and grill until marks have formed and zucchini is tender, about 4 minutes per side, then remove and set aside.
  4. Make Dressing

    Make Dressing

    While zucchini grills, whisk together honey, mustard, juice of 1 lemon, and garlic in a large bowl. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired.
  5. Season Couscous

    Season Couscous

    Roughly chop half of grilled zucchini and add to bowl with dressing. Add couscous, almonds, currants, pine nuts, basil, and parsley and toss to coat. Taste and add more salt and pepper as needed.
  6. Plate Couscous and Zucchini

    Plate Couscous and Zucchini

    Serve couscous with remaining grilled zucchini on top. Enjoy your summery supper!

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