(1) Quarter up your slices of zucchini.
I know I'm in a minority that barely registers on the Richter scale of social acceptability when I say that I love to cook in the mornings before I go to work, but it's the truth. I even set my alarm twenty or thirty minutes early to ensure that I have time do it. Is that embarrassing enough yet? If so, stop reading now. It only gets worse from here. The sleep I sacrifice for my unsightly morning ritual (I do it in my underwear) is negligible compared to the level of sanity-maintaining pleasure that it provides. It’s the only time during the day that I can allocate for something other than the practiced cadence of work and going to work, a compulsory attempt at perpetuating the grand illusion that I have any measure of control over my time. I'm also broke, and packing lunch beats eating out every day for reasons of both cost and quality.
This particular recipe is a time-tested favorite, unearthed after cookthinking my craving for couscous. It's handy for dinner parties/pot lucks/any communal event requiring large amounts of good food be made on the cheap, but I find that it takes very little time to just throw it all in some tupperware and call it a lunch. She of gingerbread-cookie-chiding fame,Siri, has mentioned it as a favorite before, and her and her boyfriend now cook it up on the regular. That means you have to try it at least once, right?
(2) As the couscous cooks, sautee the zucchini until it is slightly browned around the edges.
(3) Check out my sweet PJs.
(4) Toss it all together, and you're good to go!