One-dish dinner: Couscous and Veggies

This is my go-to meatless meal. I make it for myself a lot when Scott isn't here or for a side when he is here. The kids will eat it too. I posted a version years ago and I've probably shared it once or twice since but I'm going to put it into my recipe index for 2026...I shared awhile back that I want to share recipes this year that are mostly brainless, no weird ingredients, no fancy steps...just the dinners I'm already making a few times a month! You can find what I've posted so far here.

2 cups of dry pearl couscous

3 1/2 cups of chicken stock

1 small zucchini, chopped

1/2 onion, diced (or a shallot)

1-2 cloves of garlic, thinly sliced (not chopped)

1 cup fresh mushrooms, chopped

One lemon --grate a teaspoon of zest + 1 tsp of lemon juice (you can use lime too, in a pinch)

Parmesan, about 3/4 cup --shredded from a bag or freshly grated (not the kind from the green can)

Olive oil, sea salt, pepper

In a large pan, heat olive oil to medium heat and saute the zucchini, onion, mushrooms, and garlic with 1/2 teaspoon of sea salt. Once it's all golden brown, pull it off the heat and put on a plate to set aside. Add another tablespoon of oil to the pan and, on medium heat, add the couscous and stir it around for a few minutes until it gets to be a golden-brown or toasted color. It'll burn quickly so keep an eye on it. 

Add the stock and stir to scrape up the bits on the bottom of the pan. Turn heat to low and simmer until the couscous is cooked through and has absorbed most of the liquid, about 10 minutes. 

Stir the vegetables back in. Add the grated lemon zest and lemon juice. Add in the parmesan and stir to melt it. Add salt and pepper to taste. 

Enjoy warm but leftovers are fantastic too, reheated with some extra cheese.