Vegan Recipes

Couscous

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Zucchini-Lemon Couscous

2 tablespoons olive oil
1 large garlic clove, minced
3 scallions, thinly sliced
1/2 pound zucchini, finely diced
2 cups vegetable broth
Juice and zest of one lemon
Salt and pepper to taste
1 1/2 cups instant couscous

In a medium saucepan, heat oil over medium heat. Add the garlic and scallions and cook, stirring, until softened (about 2 minutes).
Add the zucchini and cook, stirring, for two minutes. Add the broth, lemon juice, lemon zest, salt, and pepper, and bring to a boil over high heat.
Stir in the couscous, then cover and remove from heat. Let stand until all the liquid has been absorbed (about 7 minutes). Uncover and fluff with a fork.
Serve warm or at room temperature.