Quick, easy and tasty. That's a perfect way to describe this meal. I was very hungry when I came into the house after having spent most of the day pruning, and weeding, and cleaning the garden. There was plenty of zucchini to be found in the refrigerator, and I also had on hand some fennel, scallions and pasta which were begging to be used. So I threw this pasta and zucchini dish together, and it only took twenty minutes. I had dinner and then I headed back outside to finish clearing a spot for planting mums. Satisfaction.
Ingredients:
2 zucchini
1/2 cup couscous or small pasta
3 tablespoons olive oil
3 scallions, chopped
3 scallions, chopped
1 tablespoon herbes de Provence
juice of half a lemon
2 tablespoons slivered almonds
1 tablespoon crumbled feta cheese
salt and pepper to taste
2 tablespoons fresh parsley, thinly chopped
Directions:
1 tablespoon crumbled feta cheese
salt and pepper to taste
2 tablespoons fresh parsley, thinly chopped
Directions:
- Wash the zucchini and peel some of their skin off with a vegetable peeler. You should wind up with zucchini that appears striped: white flesh and green skin. Doing this eliminates most of the bitterness that is sometimes given off by the zucchini skin. Slice the zucchini thinly lengthwise, and then chop it crosswise.
- Heat the olive oil in a large skillet and add the zucchini. Cook for two minutes, then add the scallions, herbs de Provence and lemon juice.
- Season with salt and pepper and saute until the zucchini is soft.
- Meanwhile, cook the couscous according to package directions, and then drain it.
- Heat a small skillet over medium heat and dry-toast the almonds.
- Toss the couscous with the zucchini and the toasted almonds.
- Serve garnished with the parsley and feta cheese.
