Tex-Mex Zucchini & Couscous Skillet

🥘 Ingredients

• black pepper
  2 pinch
• cilantro
  2 small bunch
• cooking oil
  2 tbsp
• corn
  2 c
• hot sauce
  2 unit
• israeli couscous
  ¾ cup, ¾ cup
• mild red enchilada sauce
  2 jar
• olive oil
  4 tbsp
• onion
  2 medium
• salt
  2 pinch
• three-bean blend
  4 c
• vegan mayonnaise
  4 tbsp
• veggie stock concentrate
  2 unit
• water
  2 c
• zucchini
  4 medium

🍳 Cookware

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

1. 

   1

   veggie stock concentrate corn onion zucchini vegan mayonnaise three-bean blend cilantro israeli couscous hot sauce mild red enchilada sauce cooking oil olive oil salt black pepper water

   veggie stock concentrate: 1 unit, corn: 1 c, onion: 1 medium, zucchini: 2 medium, vegan mayonnaise: 2 tbsp, three-bean blend: 2 c, cilantro: 1 small bunch, israeli couscous: ¾ cup, hot sauce: 1 unit, mild red enchilada sauce: 1 jar, cooking oil: 1 tbsp, olive oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch, water: 1 c
2. 

   2

   Wash and dry all produce. Adjust oven rack to top position and preheat oven to 425°F.
3. 

   3

   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 .

   zucchini: 2 medium, olive oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   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 .

   israeli couscous: ¾ cup, veggie stock concentrate: 1 unit, water: 1 c
5. 

   5

   Heat a drizzle of cooking oil in a large pan over high heat. Add corn ; season with a pinch of salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred in spots ⏱️ 4 minutes . Turn off heat; transfer to a small bowl . Wipe out pan.

   cooking oil: 1 tbsp, corn: 1 c
6. 

   6

   Stir cooked couscous, charred corn, three-bean blend , half the cilantro , and ⅔ cup mild red enchilada sauce into pan with onion mixture. Cook, stirring occasionally, until slightly thickened ⏱️ 2 minutes . Taste and season with salt and pepper.

   three-bean blend: 2 c, cilantro: 1 small bunch, mild red enchilada sauce: 1 jar, onion: 1 medium
7. 7

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

   vegan mayonnaise: 2 tbsp, hot sauce: 1 unit