1 cup couscous (preferably whole grain)
2 pinches cumin
1 whole dried chile pepper
1 cinnamon stick
2 cups water
1 small zucchini, sliced in quarters lengthwise
1 plum tomato
2 tablespoons extra-virgin olive oil
2 sprigs fresh mint, coarsely chopped
Sea salt and pepper to taste (Steve favors Tellicherry pepper)
- Combine the couscous, half the cumin, the chile pepper, and the cinnamon stick in a large pot and toast for a few seconds over high heat, until the spices are fragrant. Discard the cinnamon stick and chile pepper. Add the water, bring to a rapid boil, and stir. Remove the pot from the heat and allow to “steam,” covered for 7-10 minutes or so.
- Meanwhile, grill the vegetables until lightly browned, cool, and dice.
- Fluﬀ the “steamed” couscous with a fork. Add all the diced vegetables, olive oil, and remaining cumin to the couscous and mix. Season with fresh mint, salt and pepper to taste, if needed. Stir to combine well and serve warm.
Courtesy of Steve Jenkins, Fairway Markets
NutritionCalories per serving: 244