This Mediterranean pearl couscous, with zucchini, tomatoes, pine nuts, and capers, is loaded with flavor and is a fast side dish to make. It could easily be a vegetarian meal on its own.

  • 2/3 cup Israeli couscous
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons pine nuts
  • 1 tablespoon unsalted butter
  • 1 medium zucchini, quartered and cut into chunks
  • 2 cloves garlic, minced
  • 1 tablespoon roughly chopped capers
  • 1 (15 ounce) can diced tomatoes
Step By Step Method
  1. Bring a pot of lightly salted water to a boil, add couscous, and cook until tender, about 14 minutes. Remove from heat.
  2. Reserve 1/4 cup cooking water, drain couscous thoroughly, and return to the pot.
  3. Meanwhile, heat a nonstick pan over medium-high heat until hot. Add pine nuts and toast, stirring frequently, until golden brown and fragrant, 1 to 3 minutes. Remove pine nuts from skillet and set aside.
  4. Melt butter in the same skillet. Add zucchini; sauté for 3 to 4 minutes. Add garlic and capers. Cook on medium-high, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in diced tomatoes; season with salt and pepper. Cook, stirring occasionally, until slightly reduced in volume, 3 to 5 minutes.
  5. Stir in couscous and toasted pine nuts. If the sauce seems dry, gradually add reserved cooking water, 1 tablespoon at a time, until sauce is desired consistency. Serve immediately.