Zucchini, Feta, and Tomato Couscous
This recipe is my partial recreation of a dish I was served at a dinner party hosted by one of AE's friends in Toronto a number of years ago. It's way more delicious than its ho-hum ingredients might suggest, and it tastes great either hot or room temperature.
3 medium zucchinis, diced
1 box grape tomatoes, cut in half lengthwise
2 large onions, diced
1 bunch scallions, white parts and small amount of the greens cut into rings
8 ounces (approximately, or one Israeli box) of feta, Bulgarian, or other salty/tangy hard-ish cheese, crumbled or diced
1 cup couscous
oregano, salt, and pepper
olive oil for sauteeing
Cook couscous according to package directions. The recipe probably works best if you can time it so the couscous is still warm when you combine it with the other ingredients, but it's not a big deal if you can't.
In a large skillet, saute the onions in olive oil until soft. Add the zucchini and cook until tender but still firm. Add the tomatoes and cook until they start to soften and wilt. Add the scallions and cook until they soften a little.
Season the vegetable mixture with salt, pepper, and lots of oregano.
Combine the vegetables and the couscous over low heat and add the cheese. Stir gently and cook for another minute or two until the cheese softens/melts just a little.
The recipe can easily be doubled, but just make sure to use a very big pan.