Calling all olive lovers!!! This dish is full of that yummy salty green olive flavor. Mixed in with sauteed veggies our COUSCOUS WITH TOMATOES, ZUCCHINI AND OLIVES has a fresh sweetness from grape tomatoes, earthy onion, and otherwise bland zucchini takes on all these flavors perfectly. Seasoned with our go to spice blend of garlic, onion, and basil we serve this very flavorful dish with fluffy couscous. Similar to pasta, this little grain can accompany many different flavors. From sweet to savory. Whether served on the side or topped, couscous is the perfect addition to all this wonderful flavor! So, let’s get cooking!
COUSCOUS WITH TOMATOES, ZUCCHINI AND OLIVES:
- 2 cups cherry or grape tomatoes, cut in half
- 1 zucchini, peeled and sliced and diced
- 1 small onion, chopped
- extra virgin olive oil for sauteing
- salt and pepper, to taste
- About 20 small green olives cut in half
- 1 Tablespoon capers
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- Juice of 1 lime
- Couscous, as much as you wanna serve
- A little (vegan) butter to stir into the cooked couscous
- Heat a drizzle of olive oil in a large skillet. Add the tomatoes, zucchini, onion, and capers. Top with another drizzle of olive oil and a little salt and pepper. Saute until veggies are soft.
- While the vegetables are cooking, now would be a good time to start making your couscous.
- When the veggies are tender, add the halved green olives. Give it all a toss to incorporate together.
- Fold in the garlic powder, dried basil, and onion powder. Turn off the heat and squeeze the juice of lime all over the veggies.
- When your couscous is done cooking, stir in a little butter. Not too much. We just want the couscous to have a slight buttery flavor.
- Reheat your sauteed vegetables.
- When you’re ready to serve, plate the sauteed veggies either next to or topped over the couscous.