Zucchini & Tomato Couscous Bowls
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Zucchini & Tomato Couscous Bowls

Zucchini & Tomato Couscous Bowls

with Fresh Mozz, Parsley, Chili Flakes & Almonds

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.

Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time15 minutes


serving amount

2 clove


1 unit


4 ounce

Grape Tomatoes

1 unit


¼ ounce


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



1 teaspoon

Olive Oil

2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories460 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate55 g
Sugar18 g
Dietary Fiber5 g
Protein17 g
Cholesterol40 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan



• 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.

Cook Couscous

• 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.

Cook Veggies

• 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.

Finish & Serve

• 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.

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