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One-Pot Couscous

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30 mins total
15 mins prep

Recipe Filed Under
Pasta, Zucchini, Easy, One-Dish, 30 Minute, Kid-Friendly, Main Dish, Dinner, Summer, Cookout

Provided By: Catherine Newman

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I have been making this meal for twenty years (Twenty years! Because I am a thousand years old!), and my kids refer to it as "The Camp Dinner." You could do this over the fire, but I make it over the same teetering one-burner camp stove we've been using for decades. It's so easy and satisfying and wholesomely wonderful that the truth is I sometimes make it even when we're not camping.

Ingredients

Serves:

Olive oil

1 onion, sliced or chopped

2 medium zucchini, quartered lengthwise and sliced

3/4 teaspoon kosher salt (or half as much table salt)

2 cloves garlic, finely chopped

Spices such as cumin, smoked paprika, or ground chipotle (optional)

1 (14-ounce) can beans, with their liquid (black and pinto are our favorites)

1 (8-ounce) can tomato sauce (I use Hunt's)

1 cup water

1 cup couscous

1 or 2 cups sliced or shredded cheese (we use Cheddar or Monterey Jack)

Handful of fresh cilantro or parsley, chopped

Hot sauce (optional)

Directions

Pour a large glug of the olive oil into a pot or skillet over medium heat, then saut? the onion until translucent and golden, about five minutes. Add the zucchini, salt, and garlic, and saut? another five minutes. Stir in the spices, beans, tomato sauce, and water, and bring to a boil. Stir in the couscous, then sprinkle or lay the cheese over the top, turn off the heat, and cover. Let the couscous sit for ten minutes, stirring once after five, then stir in the herbs and serve it in bowls with hot sauce for topping.