Warm Couscous & Grilled Zucchini Salad

Serves four as a side dish.

To learn more, read:
Zucchini Loves High Heat
by Tony Rosenfeld
from Fine Cooking
Issue 65
Last Edit Date: 6/15/2011 9:35:56 AM

more about:

3 small or 2 medium zucchini (about 1 lb. )
Kosher salt
2 tsp. ground cumin
2 tsp. packed light brown sugar
1/8 tsp. ground cinnamon
Pinch cayenne
Freshly ground black pepper
1 large red onion, sliced into 1/3-inch-thick rounds
1/4 cup extra-virgin olive oil
7-1/2 oz. couscous (1-1/4 cups)
1/4 cup chopped fresh cilantro
1 Tbs. finely grated orange zest
2 Tbs. fresh orange juice; more to taste

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with kosher salt (about 1/2 tsp.) and set aside for 10 minutes. Blot the quarters dry with the paper towels.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. In a small bowl, mix the cumin, brown sugar, cinnamon, cayenne, 1 tsp. salt, and 1/4 teaspoon pepper. In a medium bowl, gently toss the zucchini quarters with 1 Tbs. olive oil and the spice mix. Let sit for 10 minutes. Thread each onion slice onto two thin skewers (to hold the concentric rings together), brush both sides with 1 Tbs. of the olive oil, and sprinkle with a little salt.

Meanwhile, bring 1-1/2 cups water to a boil in a large saucepan. Stir in the couscous, 2 Tbs. of the olive oil, and 3/4 tsp. salt. Cover, remove from the heat, and set aside.

Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it's browned and softened but not mushy, 6 to 8 minutes. Return the zucchini to its original bowl and toss to pick up any spices clinging to it. Reduce the heat to medium (if using a charcoal grill, put on the lid and partially close air vents). Grill the onions until soft and slightly charred, 8 to 10 minutes. Coarsely chop the zucchini and onions and stir them into the couscous, along with the cilantro, orange zest, and orange juice. Taste for salt and pepper; add a little more orange juice to taste. Serve immediately.

Serving Suggestions

Make a meal of this salad by serving it with grilled shrimp skewers.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 380; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 9; Monounsaturated Fat (g): 11; Carbohydrates (g): 52; Polyunsaturated Fat (g): 2; Sodium (mg): 740; Cholesterol (mg): 0; Fiber (g): 5;

Photo: Scott Phillips

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by lorian, 2/22/2011This has to be one of my top ten Fine Cooking recipes. It is a recipe I that I adore.

by butterscotch, 8/26/2010Love this. It's on my personal list of the 10 best FC recipes of all time. Make extra, since you're sure to want leftovers.

by twood, 6/11/2010I really loved the spice combination of this dish!! I pan grilled the zucchini & onions and used lemon zest instead of orange zest and it turned out really nice. I think next time I'd add some chick peas or chicken to make it the main course. Will definitely make this again!

by elisebuck, 10/14/2008This recipe is time consuming to say the least, however it is well worth the effort. I added grilled eggplant as well. If you like couscous, you will love this dish. It is even better as leftovers.

by Whatscookin, 7/29/2008The grilled onions really add alot of delicious flavor to this dish. I added the rub to some shrimp and grilled these also. The recipe was a little more time consuming than I expected but it was a very delicious recipe that I will make again.

by recipesforkeeps, 7/14/2008Excellent recipe! Loved the flavor of the spices on the zucchini.

by whatscooking, 6/28/2008This is a delicious side dish. The spices really make it stand out. Highly recommended!

by taller45, 10/5/2007This is very good. I added boneless chicken strips to the rub and made a full meal out of it.