Pearl Couscous with Zucchini, Corn and Herbs

Pearl Couscous with Zucchini, Corn and Herbs

During the summer months, corn and zucchini are always in abundance. However, in our house, zucchini is also a bottom dweller on the list of popular summer veggies available. Yet every year, I plant one or two plants, which inevitably will provide more zucchini than anyone around here wants to willingly eat.

When I saw this recipe, I knew it was one I wanted to try. I also wondered if my husband’s love of fresh summer corn would surpass his non-love of zucchini. So I gave it a try. The result was a surprisingly fresh dish bursting with flavor. Even my non-zucchini-liking husband said, “I like this salad!”

You can eat this as a salad, side dish, even a light main dish. Perfectly good hot, warm, or cold, it makes for an easy summer recipe.

Pearl Couscous with Zucchini, Corn and Herbs

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 cups yellow onion, diced
  • 1 cup pearl couscous, uncooked
  • 2 teaspoons ground coriander
  • 1 1/4 cups of water or vegetable broth
  • 2 cups finely diced zucchini (approximately 1/4-inch cubes)
  • 2 cups fresh corn kernels
  • 5 cloves garlic, minced
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup freshly chopped basil
  • 1/4 cup freshly chopped parsley
  • 2 tablespoons chopped chives
Read the whole recipe on Forbidden Rice Blog