Zucchini Shallot CousCous
A medley of roasted veggies and delicious toasted couscous
Scale
Ingredients
- 2 zucchinis, cubed
- 4 shallots, chopped
- 1 cup couscous, toasted
- 2 tsp olive oil
- 1 1/4 – 1 1/2 cups of boiling water
- salt to taste
- 1 tsp or sprinkle of smoked paprika
- neutral flavored oil
Instructions
- Preheat oven to 375 degrees
- To make the perfect couscous, it’s best to roast it. Some folks use it as is out of the package . . . that can do. But to ensure maximum flavor, it’s best to dry roast it in a pan first. To do that, take a pan, pour in your couscous and turn the heat to medium. Don’t abandon your pan. Don’t go check on something else. Or take a call or get distracted. It WILL burn without you there to monitor it. This process requires you to be mindfully present. While the fire is on medium, gently move the pan from side to side so that the couscous grains have an opportunity to dance on top of the heated skillet. As they move along, they will begin to brown and their roasted flavor will become apparent. You want them to evolve from being cream to a nice caramel tan. Once they’ve achieved the color and smell, remove from heat and set aside. This takes about 5-7 minutes.
- Now let’s focus on these veggies. While they can be added raw as is, they are so much better if they get massaged in a little oil and salt and roasted for 15 minutes at 375 degrees. With that said, combine your zucchini and shallots in a drizzle of oil and a touch of salt. Spread evenly apart on non-stick baking sheet so that they can roast evenly.
- While roasting, prepare couscous
- In a bowl add toasted couscous, 1 tsp of smoked paprika and a dash of salt to taste. Mix them before adding your wet ingredients so you don’t get a glob of seasoning.
- Add your boiling water and 2 tsp of olive oil to the couscous mix. Cover with a tight lid so the steam doesn’t escape. This is what is going to “cook” the couscous. I usually use a mixing bowl and cover it with a pot lid that is larger than the circumference of the bowl to ensure all moisture stays trapped.
- Wait 2-4 minutes. Couscous will absorb and transform from hardy granule to soft receptive grain that’s ready to eat!
- But before you eat it, fluff with a fork! This is important. Use upward stroke motions with a fork. If you try to stir or use a spoon, it will become mushy. So to keep integrity of the grains, fluff it with a FORK!
- Now mix in your roasted veggies adjust seasonings and VOILA! Your couscous is ready 🙂