ZUCCHINI COUSCOUS

Makes 4 servings

This recipe is a great way to disguise zucchini when it’s coming out of your ears in the garden. Try a mixture of yellow squash and zucchini for a more colorful mix.

Couscous is not a grain as many think, but a type of pasta that is made from durum wheat and water. It is a staple in many North African countries. Over the last decade, it’s popped up on American menus and dinner tables. Instant couscous is about as easy as you can get—add to boiling water, cover, remove from the heat, and let it rehydrate.

3 zucchini

2 tablespoons olive oil

½ teaspoon ground cumin

½ teaspoon paprika

Coarse salt and freshly ground black pepper

1 cup boiling water

⅔ cup couscous

• Cut the zucchini into ¾ inch dice. Heat the oil in a large sauté pan over medium heat until very hot, but not smoking. Add the zucchini and season with the cumin, paprika, and salt and pepper to taste. Cook, stirring, until just tender, 3 to 5 minutes.

• Add the water and bring to a boil. Add the couscous and stir to combine. Remove from the heat. Cover and let stand until the water is absorbed, about 5 minutes. Fluff the couscous with a fork. Taste and adjust for seasoning with salt and pepper. Serve immediately.