Charred Zucchini & Herb Couscous with Lemon Crème Fraîche
Ingredients
- 1 cupcouscous
- 1½ cupsvegetable broth
- 2 mediumzucchini
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- 1lemon
- ½ cupcrème fraîche
- ·fresh dill
- ·fresh parsley
- ·fresh mint
- 1 clovegarlic
Prep
- 01
Slice 2 medium zucchini into 1/4-inch rounds.
- 02
Mince 1 clove garlic.
- 03
Chop a handful each of fresh dill, parsley, and mint.
Method
- 01
Bring vegetable broth to a boil in a small saucepan. Stir in couscous, remove from heat, cover, and let sit for 5 minutes until fluffy. Fluff with a fork and set aside.
- 02
While couscous cooks, heat 2 tablespoons olive oil in a large skillet over high heat. Once very hot, add zucchini slices in a single layer and don't move them — let them char for 3 to 4 minutes per side until golden and tender. Season with salt and pepper. Transfer to a plate.
- 03
In a small bowl, whisk together crème fraîche, minced garlic, juice from 1 lemon, salt, and pepper.
- 04
Add couscous to the skillet with remaining 1 tablespoon olive oil and warm through over medium heat, stirring gently for 1 minute.
- 05
Transfer couscous to a serving bowl or plates, top with charred zucchini, and drizzle generously with lemon crème fraîche. Scatter chopped fresh herbs over the top and serve immediately.
Spice Tips
Add a pinch of red pepper flakes to the lemon crème fraîche for gentle heat, or stir in a small pinch of cumin for warmth and earthiness. A dash of smoked paprika on the zucchini deepens the char flavor.
Crème fraîche can be swapped for Greek yogurt or sour cream thinned with a splash of water. The herb mix is flexible — use whatever fresh herbs are on hand.