This recipe is from a cookbook my parents gave my husband and me when we got married called, “Healthy Cooking for Two (Or Just You),” by Frances Price. We’ve made this dish many, many times, even when we were consistent meat-eaters, and have always enjoyed it. As the name suggests, it comes together very quickly.
It can be served over polenta, rice, or pasta instead, but we like how fast the couscous can be ready (under 3 minutes!).
- 1 small yellow onion, chopped
- 1 diced bell pepper, color of your choice (I used half yellow, half red in the picture)
- 3 zucchini, cut in half and sliced
- 3 cloves crushed garlic
- 1.5 cans diced tomatoes
- 1 tsp dried basil
- ½ tsp dried oregano or marjoram (or a little of both)
- pepper to taste
- Chop the veggies and set them aside.
- Saute the onions and peppers in a heavy, nonstick skillet over medium heat until the onions are tender but not brown.
- Stir in the garlic, then the zucchini, tomatoes, and herbs. Raise the heat to high and bring the mixture quickly to a boil; reduce the heat to low. Cover and cook the veggies for 10 minutes, or until the zucchini is just tender.
- Remove the cover and rapidly cook down the mixture until almost all the liquid has been absorbed.
- We serve this over whole-wheat couscous sprinkled with crushed mint and chopped nuts.