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Green Tomato and Zucchini Couscous

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"A fantastic end-of-summer dish when you have lots of green garden tomatoes and zucchini. This is a nice side dish or even a tasty entree if you add a few more veggies. This is a very versatile recipe. Feel free to add lots of different veggies from the garden. I enjoy green beans, baby carrots, and/or fresh peas."
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31 m servings 297 cals
Original recipe yields 4 servings


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  1. Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.
  2. Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.

Nutrition Facts

Per Serving: 297 calories; 4.2 g fat; 54.5 g carbohydrates; 9.7 g protein; 2 mg cholesterol; 535 mg sodium. Full nutrition

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