Zucchini & Tomato Couscous Bowls

🥘 Ingredients

• Israeli couscous
  3 oz
• Italian seasoning
  2 tsp
• cooking oil
  1 tsp
• fresh mozzarella
  3.5 oz
• garlic
  2 cloves
• grape tomatoes
  1 c
• lemon
  1 unit
• olive oil
  1.5 tbsp
• parsley
  3 tbsp
• salt
  1 pinch
• veggie stock concentrate
  1 unit
• zucchini
  8 oz

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Trim and quarter zucchini lengthwise, then slice crosswise into ½-inch-thick quarter-moons. Halve grape tomatoes . Quarter lemon . Roughly chop parsley . Dice fresh mozzarella into ½-inch pieces.

   garlic: 2 cloves, zucchini: 8 oz, grape tomatoes: 1 c, lemon: 1 unit, parsley: 3 tbsp, fresh mozzarella: 3.5 oz
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 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.

   cooking oil: 1 tsp, salt: 1 pinch, Israeli couscous: 3 oz, veggie stock concentrate: 1 unit
3. 

   3

   While couscous cooks, heat a drizzle of olive 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.

   olive oil: 1.5 tbsp, Italian seasoning: 2 tsp
4. 

   4

   Fluff couscous with a fork; stir in a squeeze of lemon juice and season with salt and pepper if needed.