Side Dish: United States – Garlic-Herb Pearl Couscous with Roasted Zucchini and Pine Nuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 17 min

Additional 5 min

Total 42 min

Ingredients

1 cup (170 g) pearl (Israeli) couscous
2 small zucchini, cut into 1 / 2-inch half-moons
3 tbsp (45 ml) extra-virgin olive oil, divided
2 cloves garlic, minced
2 1 / 4 cups (540 ml) low-sodium chicken broth or water
1 / 4 cup (30 g) pine nuts
1 / 4 cup (15 g) flat-leaf parsley, chopped
1 tsp lemon zest (optional)
1 tbsp (14 g) unsalted butter (optional)
1 / 4 cup (20 g) finely grated Parmesan (optional)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Heat oven to 425°F (220°C). Toss zucchini with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast 12–15 minutes until tender with browned edges; broil 1–2 minutes for extra char if desired.
Meanwhile, toast pine nuts in a dry skillet over medium heat, stirring, until golden, 3–4 minutes. Transfer to a plate to cool.
In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add couscous and toast, stirring, until lightly golden, 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant.
Pour in broth and 1/2 teaspoon salt. Bring to a boil, reduce to a gentle simmer, cover, and cook 8–10 minutes until tender and most liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
Fold in roasted zucchini, remaining 1 tablespoon olive oil (or butter), parsley, and lemon zest and Parmesan if using. Season with additional salt and pepper to taste.
Serve warm; it pairs well with lemon-caper pan sauces—spooning some over the couscous is encouraged.