Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Cous Cous and Zucchini
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Vegetable-6011
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Ingredients |
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1 1/2 cups |
defatted chicken stock |
1 cup |
cous cous |
1/2 cup |
red bell pepper, finely chopped |
2 teaspoons |
olive oil |
2 |
medium zucchini or yellow squash, sliced 1/4 inch thick |
1 |
serrano or jalapeno pepper, finely chopped |
2 teaspoons |
garlic, finely chopped |
2 tablespoons |
fresh basil, finely chopped |
1 tablespoon |
Balsamic vinegar |
1 teaspoon |
salt |
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Preparation |
Bring chicken broth to a boil. Add cous cous, red pepper and cover. Remove from heat and let set for 5 minutes. Heat a medium saute pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes. Mound cous cous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.
Yield
6 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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