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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, 1 1/4 cups each)
Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.