Moroccan Couscous with Grilled Zucchini and Almonds
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Ingredients & Equipment
What we send
- 2/3 cupMoroccan couscous
- 1 clovegarlic
- 1 1/2 poundzucchini
- 1/4 ouncefresh basil
- 1/8 ouncefresh parsley
- 1 packethoney
- 1 packetDijon mustard
- 2 tablespoonsslivered almonds
- 2 tablespoonscurrants
- 2 tablespoonspine nuts
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan
- 6" small pot
- plastic wrap or lid (optional)
Cook CouscousPreheat 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.
Prepare IngredientsWhile couscous sits, halve lemon. Mince garlic. Rinse remaining produce. Cut zucchini crosswise into ½-inch coins. Roughly chop basil and parsley leaves, discarding stems.
Grill ZucchiniIn 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.
Make DressingWhile 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.
Season CouscousRoughly 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.
Plate Couscous and ZucchiniServe couscous with remaining grilled zucchini on top. Enjoy your summery supper!