Seriously Simple: Roasted pork tenderloin makes a delicious weeknight meal
2 medium carrots, peeled and cut into 1/8-inch pieces
2 medium zucchini, cut into 1/8-inch pieces
2 tablespoons unsalted butter
1 cup quick-cooking couscous
2 tablespoons finely chopped parsley
Salt and freshly ground black pepper
1. Heat 1 1/2 cups water in a medium saucepan over medium-high heat until simmering. Add the carrots, cover, and cook for 2 minutes. Add the zucchini and cook another 2 minutes. Drain the vegetables in a colander and set aside.
2. Heat 1 1/2 cups water and the butter in a medium saucepan over medium heat and bring to a boil. Add the couscous and cover. Remove from the heat and let stand for 5 minutes. Add the carrots, zucchini, parsley, salt and pepper, and toss to combine. Taste for seasoning.
3. To serve: Spoon into a serving dish and serve immediately.
Advance preparation: This may be prepared up to 2 hours in advance and kept at room temperature. Reheat it carefully in the top of a double boiler above hot water over medium heat for 10 minutes.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
