Couscous with Zucchini and Cherry Tomatoes
This is a good recipe that uses the produce that is ripe at this time of year. Ingredients 2 TBS. olive oil 1 medium onion, chopped 2 cloves garlic, minced 2.5 cups vegetable stock 1.5 lbs. medium zucchini, trimmed and cut into 1/2 inch thick slices 2 TBS. fresh thyme, or 2 tsp. dried 1.5 cups quick-cooking couscous 1 TBS. butter or olive oil 24 cherry tomatoes Directions 1. Heat the olive oil in a saucepan over medium-low heat. Stir in the onion and cook 5 minutes. Stir in the garlic and cook 1 minute more. 2. Stir in the vegetable stock and zucchini and bring to a boil. Cook until the zucchini is tender, but not soft, 3-5 minutes. Stir in the thyme. 3. Stir in the couscous and the butter/olive oil. Remove from heat. Cover and let stand until stock is absorbed, about 10 minutes. Fluff the couscous with a fork and stir in the cherry tomatoes. I prefer tomatoes roasted...sometimes I preheat oven to 400 degrees, coat the whole cherry tomatoes in oil and minced garlic and roast for ...