Green Tomato and Zucchini Couscous Recipe

  • 1 tablespoon olive oil
  • 1 large green tomato, diced
  • 1 small zucchini, diced
  • 1 small onion, diced
  • 1 (8.8 ounce) package pearl (Israeli) couscous
  • 1 clove garlic, minced
  • 2 cups chicken stock
  • salt and ground black pepper to taste
  • 1 wedge lemon (optional)
  • 1 tablespoon chopped parsley, or to taste (optional)
  1. Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.
  2. Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.