This towering stack of layered zucchini, fresh red tomatoes, crumbled feta cheese, and refreshing dill mayonnaise sauce is the happy result of farmer’s market inspiration. This super easy recipe is packed full of flavor and great for entertaining (just fry zucchini in advance and assemble them when needed). I’ve made these at least three- four different ways: different cheeses, layered with basil on top, or mixed grated cheese in the sauce, etc etc. If you’ve got a different way please comment! I’d love to hear all the different way you stack your zucchini.
1 cup chicken broth (or water)
1/2 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup couscous
In a medium saucepan, bring the broth (or water), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam until water is observed, 5 minutes. Use a fork to fluff the couscous and break up any clumps before serving.
Freezer-Friendly Instructions: The couscous can be frozen for up to 3 months. When ready to serve, reheat it in the microwave until hot.