Best 4 Couscous With Zucchini And Cherry Tomatoes Recipes

When it comes to quick and easy meals, couscous with zucchini and cherry tomatoes is a delightful dish that combines simplicity, flavor, and versatility. This vibrant dish is perfect for busy weeknights or light summer lunches, offering a tantalizing blend of textures and colors that will please the palate. Whether you prefer a classic preparation or enjoy experimenting with different herbs and spices, this versatile dish allows for endless variations, making it a staple in many kitchens.

Here are our top 4 tried and tested recipes!

COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES

Couscous with Zucchini and Cherry Tomatoes image

Categories Tomato Vegetable Side Sauté Quick & Easy Zucchini Summer Healthy Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons olive oil
1 large onion
1/4 cup water (if needed)
1 large garlic clove, minced
2 1/2 cups canned low-salt chicken broth
1 1/2 pounds medium zucchini, trimmed, each cut crosswise into 3 pieces, each piece cut into 6 wedges
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1 1/2 cups couscous
1 1/2 teaspoons butter
24 cherry tomatoes

Steps:

Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.

CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS

Chicken and Summer Vegetable Stew with Couscous image

This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

3 cloves garlic, smashed
2 large rainbow carrots, peeled and cut into 1-inch chunks
1 medium yellow onion, cut into 6 wedges, root end kept intact
1 cinnamon stick, snapped in half
1/3 cup golden raisins
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon sugar
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken thighs, such as Do Good Boneless Skinless Chicken Thighs, cut into bite-size pieces
One 15 1/2-ounce can chickpeas, rinsed and drained
12 ounces assorted color cherry tomatoes
1 large zucchini, quartered lengthwise and cut into 1-inch chunks
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups couscous
1/2 cup cilantro leaves, roughly chopped
1/2 cup parsley leaves, roughly chopped
1/4 cup sliced almonds
1/4 cup salted shelled pistachios, crushed
1/4 cup golden raisins
Harissa and plain yogurt, for serving

Steps:

For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

COUSCOUS WITH DRIED CHERRIES

Couscous with Dried Cherries image

My family loves couscous and this fruity variation is one of our favorites. This is also delicious with other dried fruit such as cranberries and apricots.

Provided by STEPHNDON

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup chicken broth
¼ cup water
¼ cup dried sour cherries
1 tablespoon butter
1 pinch salt
ground black pepper to taste
1 cup uncooked couscous

Steps:

In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 42.6 g, Cholesterol 8.3 mg, Fat 4 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 419.8 mg, Sugar 8.5 g

COUSCOUS AND CHERRY TOMATO SALAD

Couscous and Cherry Tomato Salad image

This is a wonderful side dish that me mum (my English mother-in-law) has prepared for us twice now upon visiting. Some of the last batch is still in the fridge as I write this, and I can't stop nibbling at it! I finally remembered to get the recipe this time.

Provided by PrairieHarpy

Categories Grains

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

7 ounces couscous
1 red chili pepper, seeded and finely chopped
8 ounces cherry tomatoes, quartered
1 bunch green onion, sliced
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
4 tablespoons cilantro, freshly chopped
salt, to taste
fresh ground pepper, to taste

Steps:

Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water.
Leave for 30 minutes until the water has been completely absorbed, allow to cool.
Add the olive oil, lemon juice, cilantro and seasoning to taste.
Add chili pepper, tomatoes and onions and stir gently to combine ingredients.
Allow to chill for at least an hour. It allows the flavours to mingle.
Keeps well in the fridge for 2 or 3 days.

Tips:

Use high-quality couscous. Look for couscous that is made from whole wheat or semolina flour. Avoid couscous that is made with refined flour, as it will be less nutritious and have a less desirable texture.
Rinse the couscous before cooking. This will help to remove any excess starch and prevent the couscous from becoming sticky.
Use a flavorful broth. The broth you use to cook the couscous will add a lot of flavor to the dish. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or beef broth.
Add vegetables to the couscous. Vegetables will add flavor, nutrition, and color to the couscous. Some good vegetables to add include zucchini, cherry tomatoes, carrots, and bell peppers.
Season the couscous to taste. Once the couscous is cooked, season it with salt, pepper, and any other herbs or spices you like. You can also add a squeeze of lemon juice or a drizzle of olive oil.

Conclusion:

Couscous with zucchini and cherry tomatoes is a delicious and healthy dish that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a couscous dish that is flavorful, nutritious, and satisfying.