Loaded with flavor, this Mediterranean pearl couscous features zucchini, tomatoes, pine nuts, and capers. It’s a quick and delicious side dish that can also serve as a satisfying vegetarian meal on its own.
| Prep Time | Cook Time | Total Time | Servings |
| 5 mins | 25 mins | 30 mins | 3 |
Ingredients
- 2/3 cup Israeli couscous
- 1/2 teaspoon salt
- 1 1/2 tablespoons pine nuts
- 1 tablespoon unsalted butter
- 1 medium zucchini, quartered and cut into chunks
- 2 cloves garlic, minced
- 1 tablespoon roughly chopped capers
Step 1
Bring a pot of lightly salted water to a boil. Add the couscous and cook until tender, about 14 minutes. Then, remove from heat.
Step 2
Reserve 1/4 cup of the cooking water, then drain the couscous thoroughly and return it to the pot.
Step 3
Meanwhile, heat a nonstick pan over medium-high heat. Add the pine nuts and toast, stirring frequently, until golden brown and fragrant, about 1 to 3 minutes. Remove the pine nuts from the skillet and set aside.
Step 4
Melt the butter in the same skillet. Add the zucchini and sauté for 3 to 4 minutes. Add the garlic and capers, cooking on medium-high heat while stirring constantly until fragrant, about 30 seconds to 1 minute. Stir in the diced tomatoes and season with salt and pepper. Cook, stirring occasionally, until the mixture is slightly reduced, about 3 to 5 minutes.
Step 5
Stir in the couscous and toasted pine nuts. If the sauce appears dry, gradually add the reserved cooking water, 1 tablespoon at a time, until the desired consistency is reached. Serve immediately.
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