Zucchini & Tomato Couscous Bowls

🥘 Ingredients

• Israeli couscous
  5 oz
• Italian seasoning (divided)
  1 tbsp
• chili flakes
  1 tsp
• cooking oil (divided)
  2 tsp
• fresh mozzarella (into 1/2-inch pieces)
  8 oz
• garlic (minced or grated)
  4 clove
• grape tomatoes (halved)
  8 oz
• lemon (quartered)
  1 unit
• olive oil (divided)
  2 tsp
• parsley (chopped)
  ¼ oz
• pepper
• salt
• sliced almonds
  1 oz
• veggie stock concentrate
  2 unit
• water
  ¾ cup
• zucchini
  2 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Trim and quarter zucchini ; slice crosswise into 1/2-inch-thick quarter-moons. Halve grape tomatoes . Quarter lemon . Roughly chop parsley . Dice fresh mozzarella .

   garlic: 4 clove (minced or grated), zucchini: 2 unit, grape tomatoes: 8 oz (halved), lemon: 1 unit (quartered), parsley: ¼ oz (chopped), fresh mozzarella: 8 oz (into 1/2-inch pieces)
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add half the garlic and a big pinch of salt ; cook, stirring, until fragrant, ⏱️ 30 seconds . Add Israeli couscous , veggie stock concentrate , and water (1½ cups for 4 servings). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, ⏱️ 6-8 minutes . Keep covered off heat until ready to serve.

   cooking oil: 2 tsp (divided), salt, Israeli couscous: 5 oz, veggie stock concentrate: 2 unit, water: ¾ cup
3. 

   3

   While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and half the Italian seasoning ; cook, stirring occasionally, until browned and softened, ⏱️ 4-6 minutes . Add tomatoes and remaining garlic; cook, stirring, until tomatoes are softened and garlic is fragrant, ⏱️ 1-2 minutes . Remove from heat and season with salt and pepper .

   Italian seasoning: 1 tbsp (divided), pepper
4. 

   4

   Fluff couscous with a fork; stir in a squeeze of lemon juice and season with salt and pepper if needed. (TIP: Stir in 1 tbsp butter for a richer flavor!) Stir in half the veggies and half the parsley. Divide couscous between bowls. Top with remaining veggies, then top with mozzarella. Sprinkle with sliced almonds , remaining parsley, and as many chili flakes as you like. Drizzle each bowl with 1/2 tsp olive oil and serve with remaining lemon wedges on the side.

   sliced almonds: 1 oz, chili flakes: 1 tsp, olive oil: 2 tsp (divided)