Today, a fresh and light dish with seasonal vegetables, the couscous with zucchini and Greek feta is not only simple and quick but also very fresh in taste, you know that mint goes very well with zucchini and Greek feta, right?
Yes, indeed, a first course simple in preparation and very quick to bring to the table in less than 20 minutes, ideal for a beach lunch, an outing, a picnic, or even for a work lunch break. In fact, my husband took this couscous with zucchini and peas to work, and it was prepared the night before.
If you like couscous, here are some other tasty ideas for preparing it and then right after the photo, let’s discover how to prepare this couscous with zucchini and Greek feta!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Couscous with Zucchini and Greek Feta
- 8.5 oz raw couscous
- 1.06 cup vegetable broth (or hot water)
- 2 zucchini (large)
- 5.3 oz peas (fresh or frozen)
- 7 oz feta (Greek)
- 1 clove garlic
- to taste mint
- 2 tbsp extra virgin olive oil
How to Prepare Couscous with Zucchini and Greek Feta
To prepare the couscous with zucchini and peas, first boil the water or vegetable broth to add to the couscous.
Meanwhile, trim, wash, and slice the zucchini thinly and heat the extra virgin olive oil in a large pan with the garlic clove, peeled but whole.
When the water or broth boils, add it to a bowl with the couscous, cover with plastic wrap and let it rest until absorbed, it will take only 5 minutes.
When the garlic clove is golden, remove it and add the fresh or frozen peas to the pan, let them flavor and cover with water.
After 5 or 6 minutes, the water will have reduced, then salt and add the previously sliced zucchini, stir, cover with a lid and cook over low flame for another 5 or 6 minutes.
When the water in the couscous is absorbed, fluff it with a fork.
And once the vegetables are cooked, add them to the couscous and mix gently.
If you haven’t used already salted broth, adjust everything with salt, incorporate the Greek feta first sliced and then cut into pieces and complete with mint leaves.
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How to Store Couscous with Zucchini and Peas
You can store it in the refrigerator well-closed in an airtight container for 2 days.
Other Recipes
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