Zucchini and Goat Cheese Couscous Stacks

Zucchini and Goat Cheese Couscous Stacks

Grilled zucchini rounds layer with fluffy couscous and creamy goat cheese for an elegant stacked side.

Total 40 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

Fluffy herbed couscous is layered between grilled zucchini rounds and tangy goat cheese, then finished with a drizzle of olive oil and fresh herbs. The stacks hold their shape with a simple ring-mold technique, making them a striking side for dinner parties or a light vegetarian main. Serve warm or at room temperature alongside roasted vegetables or a simple green salad.

Ingredients

  • 1 cup cups couscous
  • 1 1/4 cups vegetable broth
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 3 tablespoons olive oil, divided
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pine nuts, toasted

Method

  1. Bring the vegetable broth to a boil in a small saucepan.

  2. Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

  3. Fluff the couscous with a fork, then stir in 1 tablespoon olive oil, the minced garlic, chopped basil, mint, salt, and pepper. Set aside.

  4. Brush the zucchini rounds on both sides with the remaining 2 tablespoons olive oil.

  5. Heat a 9-inch skillet or grill pan over medium-high heat and cook the zucchini rounds in batches until grill marks form and they are tender, about 2 to 3 minutes per side.

  6. Transfer the grilled zucchini to a plate and drizzle with the lemon juice and lemon zest.

  7. Using a 3-inch ring mold set on each serving plate, layer a zucchini round, a thin layer of couscous, and a sprinkle of goat cheese; repeat the layers twice more, pressing gently to compact.

  8. Carefully lift off the ring mold and repeat to form three more stacks.

  9. Top each stack with the toasted pine nuts and a final crumble of goat cheese, then serve warm or at room temperature.

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    Zucchini and Goat Cheese Couscous Stacks

    Fluffy herbed couscous is layered between grilled zucchini rounds and tangy goat cheese, then finished with a drizzle of olive oil and fresh herbs. The stacks hold their shape with a simple ring-mold technique, making them a striking side for dinner parties or a light vegetarian main. Serve warm or at room temperature alongside roasted vegetables or a simple green salad.

    40 min 4 servings 310 cal

    Ingredients

    • 1 cup cups couscous
    • 1 1/4 cups vegetable broth
    • 2 medium zucchini, sliced into 1/4-inch rounds
    • 3 tablespoons olive oil, divided
    • 4 ounces goat cheese, crumbled
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 2 tablespoons fresh basil, chopped
    • 1 tablespoon fresh mint, chopped
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons pine nuts, toasted

    Method

    1. 1

      Bring the vegetable broth to a boil in a small saucepan.

    2. 2

      Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

    3. 3

      Fluff the couscous with a fork, then stir in 1 tablespoon olive oil, the minced garlic, chopped basil, mint, salt, and pepper. Set aside.

    4. 4

      Brush the zucchini rounds on both sides with the remaining 2 tablespoons olive oil.

    5. 5

      Heat a 9-inch skillet or grill pan over medium-high heat and cook the zucchini rounds in batches until grill marks form and they are tender, about 2 to 3 minutes per side.

    6. 6

      Transfer the grilled zucchini to a plate and drizzle with the lemon juice and lemon zest.

    7. 7

      Using a 3-inch ring mold set on each serving plate, layer a zucchini round, a thin layer of couscous, and a sprinkle of goat cheese; repeat the layers twice more, pressing gently to compact.

    8. 8

      Carefully lift off the ring mold and repeat to form three more stacks.

    9. 9

      Top each stack with the toasted pine nuts and a final crumble of goat cheese, then serve warm or at room temperature.