Tex-Mex Zucchini & Couscous Skillet

🥘 Ingredients

• black pepper
• cilantro
  ½ ounce
• cooking oil
  1 tbsp
• corn
  4 unit
• hot sauce
  2 tsp
• israeli couscous
  1.5 c
• mild red enchilada sauce
  20 oz
• olive oil
  8 tsp
• onion
  4 unit
• paper towels
• salt
• three-bean blend
  2 unit
• vegan mayonnaise
  4 tbsp
• veggie stock concentrate
  2 unit
• water
  2 c
• zucchini
  4 unit

🍳 Cookware

• baking sheet
• small pot
• large pan
• small bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and halve zucchini lengthwise; scoop out seedy cores with a spoon (set zucchini halves aside for use in next step). Roughly chop zucchini cores. Drain and rinse corn ; thoroughly pat dry with paper towels . Halve, peel, and finely dice onion . Drain and rinse three-bean blend . Finely chop cilantro .

   zucchini: 4 unit, corn: 2 unit, paper towels, onion: 2 unit, three-bean blend: 2 unit, cilantro: ½ ounce
2. 

   2

   Rub zucchini halves all over with olive oil ; season with salt and black pepper . Arrange, cut sides down, on a baking sheet . Roast on top rack until browned and tender, ⏱️ 15 minutes to ⏱️ 20 minutes .

   olive oil: 4 tsp, salt, black pepper
3. 

   3

   Meanwhile, in a small pot , combine israeli couscous , veggie stock concentrate , water , and a pinch of salt . Bring to a boil over medium-high heat. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, ⏱️ 6 minutes to ⏱️ 8 minutes . Drain any excess water if necessary. Keep covered off heat until ready to use in Step 5.

   israeli couscous: 1.5 c, veggie stock concentrate: 2 unit, water: 2 c, salt
4. 

   4

   Heat a drizzle of cooking oil in a large pan over high heat. Add corn ; season with a pinch of salt and black pepper . Cook, stirring occasionally, until golden brown and lightly charred in spots, ⏱️ 4 minutes to ⏱️ 6 minutes . (Cover pan with a lid if corn starts to pop!) Turn off heat; transfer to a small bowl . Wipe out pan. Heat a large drizzle of olive oil in same pan over medium-high heat. Add onion and chopped zucchini cores; season with salt and black pepper . Cook, stirring occasionally, until onion is softened, ⏱️ 3 minutes to ⏱️ 5 minutes . TIP: Add another drizzle of oil if pan seems dry!

   cooking oil: 1 tbsp, corn: 2 unit, salt, black pepper, olive oil: 4 tsp, onion: 2 unit, salt, black pepper
5. 

   5

   Stir cooked couscous, charred corn, beans, half the cilantro, and 1⅓ cups of mild red enchilada sauce into pan with onion mixture. Cook, stirring occasionally, until slightly thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . (Add another splash of enchilada sauce or water if mixture seems dry.) Taste and season with salt and pepper. Place vegan mayonnaise in a second small bowl . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

   mild red enchilada sauce: 20 oz, vegan mayonnaise: 4 tbsp
6. 

   6

   Transfer couscous to a serving dish and arrange roasted zucchini on top, cut sides down. Drizzle everything with vegan mayo sauce and as much hot sauce as you like. Top with remaining cilantro and serve family style.

   hot sauce: 2 tsp