Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoon olive oil, divided 1/2 medium onion, chopped 1 clove garlic, finely grated 3-4 sprigs fresh thyme, plus more for garnish 4 cups zucchini, shredded 1/2 teaspoon salt 1 Tablespoon tomato paste 2 cups whole grape tomatoes 1 cup sun-dried tomatoes, chopped 1-2 teaspoons sherry or cider vinegar 1 1/2 cups water 1/4 teaspoon salt 1 Tablespoon olive oil, plus more for garnish 1 cup dry couscous DIRECTIONS In a large skillet, over medium-high heat, sauté onion in olive oil until softened. Add garlic and thyme sprigs. Cook one minute, stirring constantly. Add zucchini and salt. Cook 5 minutes, stirring occasionally. Push the zucchini aside to make space on the bottom of the pan for the tomato paste. Cook paste for one minute, stirring once or twice as it cooks. Add grape tomatoes to pan and stir to combine. Let cook for 5 minutes, stirring occasionally. Mash tomatoes with potato masher or large fork. Add sun-dried tomatoes and stir to combine completely. Cook 10 minutes, stirring occasionally. Bring water to a boil in a small covered pot. Add salt, olive oil and couscous, stirring well once. Cover with lid and remove from heat. Steam for 5 minutes. Remove lid and use a fork to fluff couscous. Cover pot with a thin towel and replace cover until ready to serve. Finish zucchini mixture by removing cooked thyme stems, adding some fresh thyme leaves and the sherry vinegar. Stir well, remove from heat and serve. Cover and refrigerate leftovers. SERVING SUGGESTION Choose a large flat platter. Place a small bowl upside-down in the center of the platter. Pile couscous on the platter around the bowl, leaving a clear area when the bowl is removed. Use the back of a fork to lightly shape the couscous into an even bed. Spoon the zucchini mixture into the clear area on the platter and use the back of a fork to shape into a smooth mound. Sprinkle fresh thyme leaves on top of everything and finish with a drizzle of olive oil. Copyright © 2019 Stefanie Samara Hamblen |
