Zucchini & Tomato Couscous Bowls
with Fresh Mozz, Parsley, Chili Flakes & Almonds
- Milk
- Wheat
- Tree Nuts
Summer is coming, and HelloFresh is here to help you get out of the kitchen and into the sun with this quick, wholesome dinner idea! It starts with a bowl of lemony couscous you’ll top with savory sautéed Italian-seasoned zucchini, tomato, and garlic. On top are tender cubes of fresh mozzarella, a sprinkling of fresh, herbaceous parsley, and sliced almonds for crunch. Finish with a bright squeeze of lemon juice (and a pinch of chili flakes, if you like), and you’re halfway to summer already.
Ingredients
2 clove
Garlic
1 unit
Zucchini
4 ounce
Grape Tomatoes
1 unit
Lemon
¼ ounce
Parsley
4 ounce
Fresh Mozzarella
(Contains: Milk)
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
1 tablespoon
Italian Seasoning
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate garlic. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick quarter-moons. Halve tomatoes. Quarter lemon. Roughly chop parsley. Dice mozzarella into ½-inch pieces.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and a big pinch of salt; cook, stirring, until fragrant, 30 seconds. • Add couscous, stock concentrate, and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until browned and softened, 4-6 minutes. • Add tomatoes and remaining garlic; cook, stirring, until tomatoes are softened and garlic is fragrant, 1-2 minutes. • Remove from heat and season with salt and pepper.
• Fluff couscous with a fork; stir in a squeeze of lemon juice and season with salt and pepper if needed. (TIP: Stir in 1 TBSP butter for a richer flavor!) Stir in half the veggies and half the parsley. • Divide couscous between bowls. Top with remaining veggies, then top with mozzarella. Sprinkle with almonds, remaining parsley, and as many chili flakes as you like. Drizzle each bowl with ½ tsp olive oil and serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the fresh, light taste; some found it bland and suggested adding balsamic vinegar or extra herbs for more depth 🍲.
- Ease of prep: Quick and easy to make, though a few had trouble cooking the couscous to the right consistency.
- Suggestions: Consider swapping mozzarella for feta, adding chicken for protein, or including more vegetables like yellow squash.
- Portions: Many felt the serving size was too small, especially the couscous; some added extra ingredients to make it more filling.
- Leftovers: Several mentioned it tasted great cold the next day, making it good for lunch or on-the-go meals.
Reviews from our home cooks
So fresh and healthy, has a bit of bite to it which helps liven up the vegetables and bring it all together. The mozzarella cuts the heat and adds a touch of creaminess. So good!
This was my first time cooking Couscous and I was a bit worried, but the instructions were clear and easy to understand and gave me confidence to try it in the future
The fresh mozzarella really made the flavors pop! I love couscous in any dish. I love this new recipe.
Fresh, light summer meal. We had it with the added chicken and left the almonds off. Very delicious and appealing to my child too!
This is my fave so far, dazzlingly delicious, I would recommend more couscous, the portion sent wasn't BARELY enough.
Loved the recipe only gave it one less star because it needed more vegetables than one zucchini and a small package of cherry tomatoes. I added a yellow squash and one more zucchini and it was much more hardy.
The taste was really great, but preparing the couscous gave us some trouble. It was still a little too hard and it began to stick on the pan.
The recipe was delicious, but the portion was too small to be a full meal. The zucchini received was very small, so maybe that accounts for the problem. It was honestly the size of a side item.
Really good. Not sure if the mozzarella added much to this? But I prefer it over feta (which I am not a huge fan of and these types of dishes always seem to use)
Loved the healthy light meal, might have been better with feta instead of mozzarella
