Saffron, Zucchini and Herb Couscous

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I used Israli couscous instead, turned out great.

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I liked this recipe and will definitely use it again this summer when I have a bumper croup of zucchini. I didn't use the saffron or the parsley and used dried basil, added sweet yellow onions and parmesan. It was good.

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It's no wonder Ina's food tastes so good, she never skimps on the added fat! I made this with whole wheat couscous and no butter or oil, and it was really delicious. If i weren't dieting, I would use maybe 1 1/2 tablespoons of butter/oil combined for the recipe. There are so many good flavors, the fat is really only needed to keep the couscous fluffy. But I really enjoyed the combination of flavors.

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that's what prompted me to try this. But it's an acquired taste. This was very good. I thought the herbs were a little strong, so will either cut it back next time, or eliminate the parsley and add a little sweet onion to the zucchini and add cherry tomatoes with the basil. It's a keeper either way. Thanks Ina!

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Excellent and super easy! A good quick side dish!

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I didn't care for the saffron. The taste was not good, especially for how much it costs. I will try it sometime w/o the saffron.

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I served this dish with fresh caught wild salmon that my husband caught on a recent trip to Canada, It was GREAT. My grand daughter who loved Couscous as a young child and still dose at the age of 14, she really loved it, we all did.
Thank You Ina, keep those great recipes coming.

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Even though this is incredibly simple, sadly it still wasn't worth the effort. No one in my family liked it.

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I am not big on couscous so I may not be the right person to rate this. It was just okay for me.

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What is not to like about couscous, saffron and zucchini :- I did add some grated sweet onion but the recipe is a winner for my family. It paired very well with Cod fish using the Swordfish recipe from Ina. (Could not find fresh Swordfish in my area. A real keeper!!