---
title: Zucchini & Tomato Couscous Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-tomato-couscous-bowls-643ee3c69bf4d4fa8b03054c
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Tree Nuts
tags:
  - New
  - Calorie Smart
  - Veggie
rating: 4.0
rating_count: 1300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many enjoyed the fresh, light taste; some suggested adding balsamic vinegar or extra herbs for more depth.
  - theme: Ease of prep
    text: Quick and easy to make, though a few had trouble cooking the couscous to the right consistency.
image: "https://images.recipes.furrysalamander.com/zucchini-tomato-couscous-bowls.avif"
---

Wash and dry all produce. Peel and mince or grate @garlic{2%cloves}. Trim and quarter @zucchini{8%oz} lengthwise, then slice crosswise into ½-inch-thick quarter-moons. Halve @grape tomatoes{1%cup}. Quarter @lemon{1%unit}. Roughly chop @parsley{3%tbsp}. Dice @fresh mozzarella{3.5%oz} into ½-inch pieces.

Heat a drizzle of @cooking oil{1%tsp} in a #small pot{} over medium-high heat. Add half the garlic and a big pinch of @salt{1%pinch}; cook, stirring, until fragrant, ~{30%seconds}. Add @Israeli couscous{3%oz}, @veggie stock concentrate{1%unit}, and ¾ cup water. 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.

While couscous cooks, heat a drizzle of @olive oil{1.5%tbsp} in a #large pan{} over medium-high heat. Add zucchini and half the @Italian seasoning{2%tsp}; 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.

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{2%tbsp}, remaining parsley, and as many @chili flakes{½%tsp} as you like. Drizzle each bowl with ½ tsp olive oil and serve with remaining lemon wedges on the side.