Name: Mediterranean Pearl Couscous
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Cuisine: Middle Eastern
Ingredients: 2/3 cup Israeli couscous; 1/2 teaspoon salt; 1 1/2 tablespoon pine nuts; 1 tablespoon unsalted butter; 1 zucchini, quartered and cut into chunks; 2 cloves garlic, minced; 1 tablespoon roughly chopped capers; 1 (15 ounce) can diced tomatoes

Ingredients

3 serv.

2/3 cup Israeli couscous
1/2 teaspoon salt
1 1/2 tablespoon pine nuts
1 tablespoon unsalted butter
1 zucchini, quartered and cut into chunks
2 cloves garlic, minced
1 tablespoon roughly chopped capers
1 (15 ounce) can diced tomatoes

Instructions

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1 Bring a pot of lightly salted water to a boil, add couscous, and cook until tender, about 14 minutes. Remove from heat.
2 Reserve 1/4 cup cooking water, drain couscous thoroughly, and return to the pot.
3 Meanwhile, heat a nonstick pan over medium-high heat until hot. Add pine nuts and toast, stirring frequently, until golden brown and fragrant, 1 to 3 minutes. Remove pine nuts from skillet and set aside.
4 Melt butter in the same skillet. Add zucchini; sauté for 3 to 4 minutes. Add garlic and capers. Cook on medium-high, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in diced tomatoes; season with salt and pepper. Cook, stirring occasionally, until slightly reduced in volume, 3 to 5 minutes.
5 Stir in couscous and toasted pine nuts. If the sauce seems dry, gradually add reserved cooking water, 1 tablespoon at a time, until sauce is desired consistency. Serve immediately.