Green Harvest Couscous

September 2009
Green Harvest Couscous

by 6 people

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Makes: 4 servings

Prep: 15 mins

Cook: 5 mins

  • 1 10 ounce box  couscous
  • 1/4 cup extra-virgin olive oil
  • Grated peel and juice of 1 lemon
  • 2 zucchini, quartered lengthwise and chopped
  • Salt and pepper
  • 1 5 ounce package  baby arugula, chopped
  • 1/2 English cucumber, quartered lengthwise and chopped
  • 2 scallions, thinly sliced
  • 1 cup pecans (about 4 ounces), toasted and chopped
  • 8 ounces goat cheese crumbles
  1. In a medium saucepan, bring 2 cups water to a boil. Remove from the heat and stir in the couscous and 2 tablespoons olive oil. Cover and let stand for 5 minutes. Sprinkle with the lemon peel and lemon juice, then fluff with a fork.
  2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the zucchini and cook until golden, about 5 minutes; season with salt and pepper.
  3. In a large bowl, combine the couscous, zucchini, arugula, cucumber, scallions, pecans and half of the cheese; season with salt and pepper. Top with the remaining cheese.
Tip Nice serve
  • Take the meal outdoors and use lettuce wraps instead of plates.