Hey!
I think I’ve told you before that some of my readers would like me to compile a cookbook based on the recipes in my books. Now, while that is definitely not my ministry, I can showcase them and share recipes. Which is what we gonna do today.
Mustafa is a jazz head, and that man can cook. One Sunday, for lunch, he decides to prepare roasted salmon, saffron couscous and zucchini ribbons while the jazz version of “Love Will Lead You Back” by Taylor Dayne plays in the background.
Ingredients
4 zucchini (about 2 pounds)
2 tablespoons olive oil, divided
½ cup finely diced onion (about 1 small)
½ cup finely diced carrot (about 1 small)
1 (14-ounce) can fat-free, less-sodium chicken broth
1 teaspoon salt, divided
¼ teaspoon saffron threads, crushed
¼ teaspoon freshly ground black pepper, divided
1 ¼ cups uncooked couscous
½ cup frozen green peas
2 tablespoons chopped fresh cilantro
Directions
Step 1
Using a vegetable peeler, shave zucchini into ribbons; set aside.
Step 2
Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.
Step 3
Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.
Recipe via https://www.myrecipes.com/recipe/zucchini-ribbons-with-saffron-couscous
If you try the recipe out, let me know.
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Pease & Blessings.
Unoma
Unoma Nwankwor 