Sharon BrownI remember the first time I stumbled upon Barefoot Contessa’s Couscous Zucchini. It was a warm Saturday afternoon, and I was browsing through one of Ina Garten’s cookbooks.
With her recipes, it felt more like a cozy chat with a friend than a cooking lesson. As I flipped through the pages, a glimmer of fresh zucchini and fluffy couscous caught my eye. I was instantly intrigued.
What is Barefoot Contessa Couscous Zucchini?
Simply put, Barefoot Contessa Couscous Zucchini is a delightful dish that combines chewy couscous and tender zucchini with aromatic herbs and spices. It’s packed with flavor and makes for a perfect side dish or light meal.
This dish epitomizes Ina Garten’s cooking philosophy: simple ingredients made to shine with the right techniques. The ingredients are wholesome, the flavors are vibrant, and the presentation is simply stunning.
Couscous, often mistaken for a grain, is actually a type of pasta. It cooks quickly and pairs beautifully with fresh veggies like zucchini. When combined with herbs such as basil and parsley, this dish becomes an ode to Mediterranean cuisine. Trust me; once you experience this culinary delight, your regular side dish options will feel woefully inadequate.
Why You’ll Love This Barefoot Contessa Couscous Zucchini?
This dish is not only delicious but also incredibly versatile. It’s everything I adore about cooking—easy, approachable, and full of flavor! It’s light enough that you won’t feel weighed down after a meal, yet satisfying enough to please even the heartiest of appetites.
Moreover, this couscous zucchini dish is a culinary chameleon. You can serve it warm right after cooking, or let it cool to room temperature for a delightful salad. It’s perfect for summer gatherings, picnics, and barbeques. The vibrant colors of the dish make it visually appealing too, so it’s sure to impress friends and family alike.
The Ingredients
Before diving into the cooking process, let’s gather all the star players of this dish:
- 1 1/2 cups homemade chicken broth or store-bought stock
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon saffron threads
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium zucchinis, cut into large cubes
- 1 1/2 cups couscous (about 10 ounces)
- 1 cup chopped fresh basil
- 1 cup chopped fresh parsley
- 1 tablespoon lemon zest (for a bright, citrusy note)
- 1/4 teaspoon ground turmeric (for a warm, earthy flavor)
These ingredients create a flavorful blend that really resonates with the taste buds while also being nutritious. Each item plays a role, from the saffron’s luxurious touch to the bright zest of lemon.
Step by Step Instructions
Let’s break down the cooking process into manageable steps so you can follow along easily.
Step 1: Prepare the Zucchini
First, I start by heating two tablespoons of extra virgin olive oil and two tablespoons of unsalted butter in a large skillet over medium heat. You want the mix to be hot but not smoking. Then, I add the cubed zucchini. This allows them to caramelize slightly, bringing out their natural sweetness. Sauté the zucchini for about 5 to 7 minutes until they are tender and just starting to brown.
Step 2: Season the Zucchini
Once the zucchini is cooked, it’s time to bring in flavor. Sprinkle in 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of ground cumin. These ingredients enhance the zucchini’s flavor while adding just the right kick.
Step 3: Add the Broth and Saffron
Now, I pour in 1 1/2 cups of chicken broth and add 1/2 teaspoon saffron threads. This is where the dish really starts to come alive. The saffron not only adds a beautiful color but also a unique flavor that’s hard to replicate.
Step 4: Incorporate the Couscous
Once the broth comes to a gentle boil, I add in 1 1/2 cups of couscous. Stir to combine, then cover the skillet and remove it from the heat. Let it sit for about 5 minutes, allowing the couscous to absorb all the fragrant liquid.
Step 5: Fluff and Combine
After the couscous has soaked up all that lovely broth, I use a fork to fluff it up. Then, I fold in 1 cup each of chopped fresh basil and parsley. This is where the dish colors burst forth, giving life and brightness.
Step 6: Add the Finishing Touches
Finally, I finish the dish with 1 tablespoon of lemon zest and 1/4 teaspoon of ground turmeric. The zest adds that citrusy punch while the turmeric contributes a warm glow. Taste and adjust the seasoning if required, and voila!
Tips & Tricks
Before you dive in, here are some handy tips that I’ve picked up along the way:
- Don’t rush the zucchini: Make sure to sauté them until they’re just golden for the best flavor and texture.
- Make it a day ahead: This dish keeps well in the fridge, and the flavors deepen overnight.
- Switch up the herbs: Experiment with mint or dill for a different twist.
- Use quality broth: Homemade broth really elevates the dish.
- Garnish: A sprinkle of toasted pine nuts on top before serving gives a lovely crunch.
Nutrition Information
You might be wondering how nutritious this dish is. Here’s a quick breakdown. Based on the ingredients, a typical serving could encompass:
- Calories: Approximately 230
- Protein: 7g
- Carbohydrates: 34g
- Fat: 9g
- Fiber: 3g
It’s a tasty option that fits well into a balanced diet.
Can I Store Barefoot Contessa Couscous Zucchini?
Absolutely! If you happen to have any leftovers, store them in an airtight container in the refrigerator. It stays fresh for about 3 to 5 days. To reheat, just pop it in the microwave or return it to a skillet on low heat. Add a splash of broth if it seems dry.
What Can I Serve with Barefoot Contessa Couscous Zucchini?
Pairing this delightful dish can elevate your meal even further. Here are some serving suggestions:
- Grilled Chicken: The couscous makes an excellent side with something grilled. The char adds depth.
- Roasted Fish: Think lemon-herb cod or salmon. It complements the flavors beautifully.
- Fall-off-the-bone Ribs: A hearty protein with a side of light couscous is a perfect contrast.
- Vegetable Frittata: For a vegetarian meal, serve this alongside a frittata packed with seasonal veggies.
- Chickpea Salad: Combining this with a chickpea salad creates a filling and nutritious platter.
Variations
Let’s get creative! Here are some variations of this dish that I’ve tried and loved:
- Mediterranean Twist: Add feta cheese and olives for a salty punch and more texture.
- Protein-Packed: Toss in some cooked chicken or shrimp for added protein. This makes it more substantial as a standalone meal.
- Spice It Up: Include red pepper flakes or chopped jalapeños for some heat if you love bold flavors.
- Add More Veggies: Consider bell peppers, peas, or asparagus if you want more variety. They add great color and nutrition.
- Lemon-Dill Couscous: Swap basil for dill and increase the lemon zest for a zesty flavor profile that works wonderfully with fish.
Barefoot Contessa Couscous Zucchini Recipe
Equipment
- Large skillet
Ingredients
- 1 1/2 cups homemade chicken broth or store-bought stock
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon saffron threads
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium zucchinis cut into large cubes
- 1 1/2 cups couscous about 10 ounces
- 1 cup chopped fresh basil
- 1 cup chopped fresh parsley
- 1 tablespoon lemon zest for a bright, citrusy note
- 1/4 teaspoon ground turmeric for a warm, earthy flavor
Instructions
- First, I start by heating two tablespoons of extra virgin olive oil and two tablespoons of unsalted butter in a large skillet over medium heat. You want the mix to be hot but not smoking. Then, I add the cubed zucchini. This allows them to caramelize slightly, bringing out their natural sweetness. Sauté the zucchini for about 5 to 7 minutes until they are tender and just starting to brown.
- Once the zucchini is cooked, it’s time to bring in flavor. Sprinkle in 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of ground cumin. These ingredients enhance the zucchini’s flavor while adding just the right kick.
- Now, I pour in 1 1/2 cups of chicken broth and add 1/2 teaspoon saffron threads. This is where the dish really starts to come alive. The saffron not only adds a beautiful color but also a unique flavor that’s hard to replicate.
- Once the broth comes to a gentle boil, I add in 1 1/2 cups of couscous. Stir to combine, then cover the skillet and remove it from the heat. Let it sit for about 5 minutes, allowing the couscous to absorb all the fragrant liquid.
- After the couscous has soaked up all that lovely broth, I use a fork to fluff it up. Then, I fold in 1 cup each of chopped fresh basil and parsley. This is where the dish colors burst forth, giving life and brightness.
- Finally, I finish the dish with 1 tablespoon of lemon zest and 1/4 teaspoon of ground turmeric. The zest adds that citrusy punch while the turmeric contributes a warm glow. Taste and adjust the seasoning if required, and voila!
Notes
- Don’t rush the zucchini: Make sure to sauté them until they’re just golden for the best flavor and texture.
- Make it a day ahead: This dish keeps well in the fridge, and the flavors deepen overnight.
- Switch up the herbs: Experiment with mint or dill for a different twist.
- Use quality broth: Homemade broth really elevates the dish.
- Garnish: A sprinkle of toasted pine nuts on top before serving gives a lovely crunch.
Nutrition
Frequently Asked Questions
Conclusion
Whipping up Barefoot Contessa Couscous Zucchini became one of my favorite culinary adventures. It’s more than just a recipe; it’s a testament to simplicity in cooking. Ingredients that might otherwise go unnoticed in your pantry transform into a vibrant, colorful dish. Whether it graces the table during a casual meal or a festive gathering, it’s a dish that everyone loves.
With the ease of preparation and endless possibilities for customization, this recipe encourages creativity and community at the dinner table. So, when you’re looking for a fresh, healthy addition to your meal plan, remember this delightful experience. Here’s to many more delicious servings of couscous zucchini! Cheers!
