Sicily has a vibrant food culture that brings together the freshness of the Mediterranean and North African influences, with couscous being a perfect example of this delicious blend. This recipe is a bright, citrusy, and herbaceous dish that's perfect for a light lunch or side. It's made with durum wheat couscous, sautéed zucchini, crispy zucchini chips, toasted pistachios, and an array of fresh herbs that will transport you to the sun-kissed coasts of Sicily. Simple yet bursting with flavour, this recipe serves 4.
Ingredients
Couscous: 200g
Zucchini: 2 medium-sized, divided (see instructions)
Garlic: 2 cloves, finely chopped
Extra Virgin Olive Oil (EVO Oil): 3 tbsp (plus more for frying the zucchini chips)
Cornflour (Cornstarch): 2 tbsp
Salt & Freshly Ground Black Pepper: to taste
Lemon: zest and juice of 1
Orange: zest of 1
Fresh Herbs: 5g each of mint, parsley, dill, and oregano, finely chopped
Toasted Pistachios: 50g, roughly chopped
Method
1. Prepare the Couscous
Place the couscous in a large bowl and cover with an equal volume of boiling water. Cover the bowl with a plate or cling film and let it sit for 5-10 minutes until the couscous has absorbed the liquid and softened. Fluff with a fork to separate the grains, then set aside.
2. Cook the Zucchini
Sautéed Zucchini: Slice one zucchini into half moons (about 0.5cm thick). Heat 1 tbsp of EVO oil in a pan over medium heat. Add the garlic and sauté until fragrant but not browned. Add the zucchini slices, season with salt and pepper, and sauté for about 5-7 minutes until tender and slightly golden. Set aside.
Zucchini Chips: Thinly slice the second zucchini (use a mandoline if you have one) and pat the slices dry with a paper towel. In a bowl, coat the zucchini slices in cornflour, salt, and pepper. Heat enough EVO oil in a small pan for shallow frying. Once hot, fry the zucchini slices in batches until they are golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
3. Assemble the Couscous
Drizzle 2 tbsp of EVO oil over the couscous and add the zest of the lemon and orange. Add the juice of the lemon, along with a pinch of salt and freshly ground black pepper. Mix well to combine.
Fold in the sautéed zucchini, half of the toasted pistachios, and the fresh herbs (mint, parsley, dill, and oregano). Adjust seasoning as needed.
4. Serve
Transfer the couscous mixture to a serving dish. Top with the crispy zucchini chips, the remaining pistachios, a few slices of lemon, and a final drizzle of EVO oil for a touch of richness.
Garnish with extra herbs and an extra sprinkle of lemon and orange zest, if desired.
Notes
This dish is best served warm or at room temperature, making it perfect for a summer meal.
Feel free to add other fresh vegetables, like cherry tomatoes or cucumbers, for added texture and flavour.
Enjoy this refreshing, Sicilian-inspired couscous that celebrates the harmony of citrus, fresh herbs, and the satisfying crunch of zucchini chips! Buon Appetito!
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