I had some lovely zucchini in my fridge left over from a veggie dish I had prepared for my corporate lunches and I couldn’t shake the feeling that I wanted to use them in a recipe.
What I was going to do with them, I had no idea, and after a quick scour of the pantry my eye caught the couscous. I love to cook with couscous; it has to be my most exotic item in my pantry. Although it has been around for ages, I only really started cooking with it a while back, so it always feels like I am preparing a dish meant for gods when I cook with it.
No wonder that this recipe of Couscous with Zucchini and Sun dried Tomato came out so mouthwatering and delicious, I simply had to share it with you for a quick and easy side dish idea.
It consists of perfectly cooked couscous, ribbons of blanched zucchini and the addition of tang sun dried tomato with flavorsome fresh cilantro.
This dish really went well with a Moroccan spiced roasted chicken I made and it can easily be meal on its own if you want to do the no meat thing. You can also substitute the veggies I used with any other you might have on hand. Serve this wonderful side at your Easter feast this weekend and stun your guests with a meal they will never forget! Happy Easter!