Lemony Couscous Bowls with Zucchini, Tomato and Fresh Mozzarella

This vibrant bowl brings together tender Israeli couscous with a bright lemon finish, topped with savory sautéed zucchini and tomatoes seasoned with Italian herbs. Fresh mozzarella adds creamy richness, while parsley and sliced almonds provide freshness and crunch.

A pinch of chili flakes gives it a gentle kick and a final drizzle of olive oil ties everything together. It’s a satisfying, meatless meal that comes together in under 30 minutes-ideal for a quick weeknight dinner.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic. Trim the zucchini, quarter it lengthwise, then slice crosswise into ½-inch-thick quarter-moons. Halve the grape tomatoes. Quarter the lemon. Roughly chop the parsley. Dice the fresh mozzarella into ½-inch cubes.
2. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add half the minced garlic and a pinch of salt; cook, stirring, until fragrant, about 30 seconds. Add the Israeli couscous, veggie stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce heat to low, cover and simmer until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. While the couscous cooks, heat another drizzle of cooking oil in a large pan over medium-high heat. Add the zucchini and half the Italian seasoning (use all for 4 servings). Cook, stirring occasionally, until browned and softened, 4-6 minutes. Add the halved tomatoes and the remaining garlic; cook, stirring, until tomatoes soften and garlic is fragrant, 1-2 minutes. Remove from heat and season with salt and pepper.
4. Fluff the cooked couscous with a fork. Stir in a squeeze of lemon juice and season with salt and pepper if needed. (Optional: stir in 1 tablespoon butter for richer flavor.) Fold in half the sautéed vegetables and half the parsley. Divide the couscous between bowls. Top with the remaining vegetables, then the diced mozzarella. Sprinkle with sliced almonds, remaining parsley and chili flakes to taste. Drizzle each bowl with about ½ teaspoon olive oil and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes 6-8 minutes; regular couscous may cook in 5 minutes. Adjust water accordingly.

How can I make this dish vegan?

Omit the fresh mozzarella or use a vegan cheese alternative. The rest of the ingredients are plant-based.

Can I prepare this ahead of time?

The couscous and vegetables can be made ahead and stored separately. Assemble just before serving to keep the mozzarella fresh.