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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook for about 6 minutes or until tender and golden, stirring occasionally. Add broth; bring to a boil.
Add zucchini, thyme and salt; cook for about 3 minutes or until zucchini is crisp-tender. Stir in tomatoes and couscous. Remove from heat. Cover and let stand about 5 minutes or until broth is absorbed.
Fluff with a fork. If desired, garnish with thyme sprigs. Serve warm.