2 medium or 3 small zucchini, washed and trimmed
1 small onion, chopped
½ of a yellow or orange pepper, minced
2 cloves garlic, chopped
1 small tomato, diced, or 8 grape tomatoes cut into pieces
1-1/2 cups quick-cooking couscous
1-1/2 cups vegetable stock
Extra-virgin olive oil
Salt and freshly ground pepper
Grate the zucchini in a food processor or using the large holes of a box grater. Mix with ½ teaspoon of salt and put in a mesh-style colander set over a bowl. Let sit for 10 minutes. Press on the zucchini with a large spoon to extract as much liquid as possible.
In the meantime, heat 2 tablespoons of olive oil in a large skillet. Add the onion and pepper with some salt and pepper and cook until they’re soft, about 7 minutes. Add the garlic and cook for another minute. Then put in the tomatoes and cook for a couple of minutes until they shrivel. Stir in the drained zucchini and cook over medium-high heat. The grated zucchini will shrink a bit and will just start to brown. Taste for seasoning, then turn off the heat, cover, and set aside.
When you add the zucchini to the skillet, bring the stock to a boil in a small saucepan that has a lid. When it boils, add a quarter teaspoon of salt, some pepper, a tablespoon of olive oil, and the couscous. Stir to combine. Then turn off the heat, put the lid on, and let sit for 5 minutes. Remove the lid and fluff the couscous with a fork.
Add the cooked, fluffed couscous to the skillet with the vegetables and stir to combine. Serve hot, warm, or at room temperature.