Zucchini Couscous

Zucchini Couscous is a light and flavorful side dish made with tender pearl couscous, fresh zucchini, and aromatic herbs. It’s quick to prepare and pairs perfectly with chicken, seafood, or grilled meats for a wholesome meal.

Course Salad/Side Dish

Cuisine Mediterranean

Cook Time 20

Total Time 20

Servings Servings

Calories 294kcal

Author Meghan Birnbaum

Equipment

Medium saucepan
Wooden spoon or spatula
Measuring cups and spoons
Lid for saucepan

Ingredients

½ cup pearl couscous
1 cup vegetable stock or water
1 tablespoon butter
1 small zucchini grated
1 tablespoon fresh herbs rosemary, thyme, parsley, finely chopped
1 tablespoon lemon juice
Salt & pepper to taste
1 tablespoon olive oil optional, for added richness

Get Recipe Ingredients

Instructions

Boil the Liquid: In a medium saucepan, bring the vegetable stock to a boil over medium heat.
Cook the Couscous: Stir in the pearl couscous, reduce heat to low, and let it simmer for about 10 minutes, or according to the package instructions, until tender and most of the liquid is absorbed.
Remove from Heat & Cover: Turn off the heat, cover the saucepan with a lid, and let it sit for 5 minutes to steam.
Add Flavorings & Steam Again: Remove the lid and stir in the butter, grated zucchini, lemon juice, and fresh herbs. Cover again and let the mixture rest for another 5–10 minutes to allow the flavors to meld. Do not cook further.
Fluff & Season: Remove the lid, then use a fork to gently fluff the couscous to separate the grains. Season with salt and pepper to taste. If desired, drizzle with olive oil for extra moisture and richness.

Notes

Adjust Liquid as Needed: Different brands of couscous may require slightly different amounts of liquid. Always check the package instructions.
Herb Substitutions: If using dried herbs instead of fresh, use 1 teaspoon dried herbs for every 1 tablespoon fresh herbs.
Zucchini Tip: Grating the zucchini finely helps it blend seamlessly into the couscous for a soft, flavorful texture.

Nutrition