Couscous with Zucchini and Pine Nuts
1 cup couscous
2 T extra virgin olive oil
1/4 cup pine nuts (or more if you can afford it, less if you can't)
3 medium zucchini, cut into quarters and sliced
1/2 medium onion
3-7 cloves garlic, sliced or coarsely minced
1/2 cup chopped parsley
1/2 t dried basil
1/2 t dried oregano
Salt and pepper to taste
Grated Italian cheese (pecorino romano or parmigiano reggiano preferably, not that shit jar cheese)
Prepare the couscous by boiling 1 1/2 cups water, adding the couscous, removing from heat, and letting sit for 5 minutes. Fluff the couscous with a fork.
Put all but 1/2 T of the oil in a large, heavy bottomed saute pan, frying pan, or wok over medium heat. Add the pine nuts until they start to brown. Add the garlic and continue cooking a few more minutes until the garlic is browned and the pine nuts are aromatic and browned. Add the onion and continue sauteing until translucent (2-3 minutes). Add the parsley and saute for another minute or so. Add the zucchini and salt (helps the zucchini release its water and steam itself), stir well to mix, and then cook covered for about 5-7 minutes until just tender, stirring frequently. Add the couscous and mix until incorporated. Remove from heat, toss in the last 1/2 T of uncooked oil for flavor, and serve in pasta bowls. Grate cheese on top. Eat. Eat more.
Probably serves 2-3 as a main dish, 4 as a side. It'd be a great meal if you threw in a can (1 1/2 cups) of chickpeas at the time you put the couscous in. A good dry white California wine would be a great addition. I had it with a Fat Tire given to me by a co-worker.
So, if this sounds good, don't worry about me. I can put this sort of thing together all the time.