Zucchini Pearl Couscous Risotto

September 20, 2022


Delightfully green and subtly sweetened by sautéed onions, this zucchini pearl couscous risotto is fun to eat and very nutritious. This is a great dinner for kids, who will love the pearl texture while packing in a ton of zucchini.



4 Local Roots zucchini, small to medium
1 Local Roots onion
1 cup pearl couscous
½ tbsp olive oil
1 tsp salt
1 cup vegetable stock
1 ½ cups water



    1. Dice the onion, then cut off the stem ends of each zucchini. Grate the zucchini. 
    2. In a saucepan on medium, drizzle in ½ tbsp of olive oil. Sauté the diced onions until softened, then add in 1 cup of pearl couscous and toast for 2-3 minutes. 
    3. Add the grated zucchini to the pan and sprinkle over 1 tsp of salt.
    4. When the zucchini, onions, and couscous have cooked down and begin to stick to the pan slightly, add in 1 cup of vegetable stock and 1 ½ cups water. 
    5. Stir evenly, then allow to simmer away for 30-35 minutes, until the couscous is tender to the center. Stir every few minutes to prevent the couscous from sticking to the bottom of the pan.
    6. When the water and stock have been absorbed and the couscous has a creamy, thickened consistency, it is ready to serve. Enjoy!


    This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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