Chimichurri grilled zucchini-couscous bowl recipe

Ingredients

• 3 tablespoons olive oil
• 2 teaspoons fresh or dried oregano
• ¼ cup white wine vinegar
• ¼ cup water
• 2 tablespoons fresh lime juice
• 2 cups lightly packed parsley
• 1 cup lightly packed cilantro
• 1 medium jalapeño, seeded
• 8 garlic cloves
• Sea salt and black pepper

• 2 cups water
• ½ teaspoon sea salt
• 1½ cups Israeli couscous
• 1 teaspoon olive oil
• 2 cups cooked kidney beans
• 4 cups baby spinach
• 1 lime zest
• Black pepper, to taste

• Oil spray
• 2 medium zucchini, cut lengthwise into ½-inch slices
• 4 scallions
• Sea salt and black pepper
• ½ cup toasted and salted pepitas (pumpkin seeds)

Sauce
1. Heat the oil in a small saucepan over medium heat. Add the oregano and cook for 30 seconds. Remove from heat and add the vinegar, water, and lime juice. Transfer to a food processor and add the parsley, cilantro, jalapeño, garlic, salt and pepper. Process until smooth as possible. Set aside.
Couscous
2. Heat the water and salt in a medium saucepan over high heat. Bring to boil, add the couscous, cover, reduce to simmer and cook until the pasta is tender and the water is absorbed, about 10 minutes. Stir in the oil, beans and spinach. Cover and cook until the spinach is wilted and the beans are heated through, about 2 minutes. Stir in the lime zest and pepper and keep warm.
Grill
3. Heat a grill pan over medium heat. Spray the pan with oil and grill the zucchini until tender, about 4 minutes per side, rotating the squash a quarter turn after 2 minutes. Baste the squash with the sauce while cooking. Set aside. Cook the scallions until tender, about 2 minutes per side. Chop the zucchini and scallions into bite-sized pieces. Season with salt and pepper. Serve the couscous in bowls, topped with the grilled vegetables, chimichurri sauce, and pepitas.