Side Dish: United States – Garlic-Herb Pearl Couscous with Roasted Zucchini and Pine Nuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 17 min

Additional 5 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (170 g) pearl (Israeli) couscous
2 small zucchini, cut into 1 / 2-inch (1.27 cm) half-moons
3 tbsp (45 ml) extra-virgin olive oil, divided
2 cloves garlic, minced
2 1 / 4 cups (540 ml) low-sodium chicken broth or water
1 / 4 cup (30 g) pine nuts
1 / 4 cup (15 g) flat-leaf parsley, chopped
1 tsp (5 ml) lemon zest (optional)
1 tbsp (14 g) unsalted butter (optional)
1 / 4 cup (20 g) finely grated Parmesan (optional)
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 cup (170 g) pearl (Israeli) couscous
2 small zucchini, cut into 1 / 2-inch half-moons
3 tbsp (45 ml) extra-virgin olive oil, divided
2 cloves garlic, minced
2 1 / 4 cups (540 ml) low-sodium chicken broth or water
1 / 4 cup (30 g) pine nuts
1 / 4 cup (15 g) flat-leaf parsley, chopped
1 tsp lemon zest (optional)
1 tbsp (14 g) unsalted butter (optional)
1 / 4 cup (20 g) finely grated Parmesan (optional)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 425°F (220°C). Toss zucchini with 1 tablespoon (15 ml) olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast 12–15 minutes until tender with browned edges; broil 1–2 minutes for extra char if desired.
Meanwhile, toast pine nuts in a dry skillet over medium heat, stirring, until golden, 3–4 minutes. Transfer to a plate to cool.
In a medium saucepan, warm 1 tablespoon (15 ml) olive oil over medium heat. Add couscous and toast, stirring, until lightly golden, 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant.
Pour in broth and 1/2 teaspoon (2.5 ml) salt. Bring to a boil, reduce to a gentle simmer, cover, and cook 8–10 minutes until tender and most liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
Fold in roasted zucchini, remaining 1 tablespoon (15 ml) olive oil (or butter), parsley, and lemon zest and Parmesan if using. Season with additional salt and pepper to taste.
Serve warm; it pairs well with lemon-caper pan sauces—spooning some over the couscous is encouraged.

Heat oven to 425°F (220°C). Toss zucchini with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast 12–15 minutes until tender with browned edges; broil 1–2 minutes for extra char if desired.
Meanwhile, toast pine nuts in a dry skillet over medium heat, stirring, until golden, 3–4 minutes. Transfer to a plate to cool.
In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add couscous and toast, stirring, until lightly golden, 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant.
Pour in broth and 1/2 teaspoon salt. Bring to a boil, reduce to a gentle simmer, cover, and cook 8–10 minutes until tender and most liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
Fold in roasted zucchini, remaining 1 tablespoon olive oil (or butter), parsley, and lemon zest and Parmesan if using. Season with additional salt and pepper to taste.
Serve warm; it pairs well with lemon-caper pan sauces—spooning some over the couscous is encouraged.