Difficulty: MEDIUM
Special menu: LOW HEAT
Muhammara Sauce
1 12 oz jar roasted red peppers, drained and rinsed
1 slice stale bread
1/4 cup walnuts
2 garlic cloves
1 T fresh lemon juice
1 T pomegranate molasses
1 t ground cumin
1/2 t aleppo pepper
2 T olive oil (or more as needed)
Salt and pepper to taste
whir bread first in food processor into small crumbs.
Add all other ingredients and whir
Cut zucchini into chunks, toss with bit of olive oil, za'atar, salt and pepper
Bring 1 cup well salted water to a boil, add 2/3 c dry couscous
cover and remove from heat
let sit for 5-10 minutes, then uncover and fluff with a fork
Season with a bit more za'atar.
top couscous with sauce and zucchini, garnish with fresh mint and chopped walnuts
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