This delicious summer dish is not only easy and addictive, but a fantastic way to use your fresh. seasonal veggies and herbs.  While cilantro is best in this dish, cilantro haters can substitute parsley.  Also, the anti-inflammatory benefits of tumeric are amazing!  Eat hot as main dish or side, or serve cold for lunch! 

INGREDIENTS 

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons butter
• ½ cup chopped yellow onion
• 4 oil-packed anchovy fillets, drained
• ½ teaspoon turmeric 
• 6 ounces uncooked pearl couscous
• 2 cups chicken or vegetable stock
• ¾  teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 medium zucchini diced
• 2 cups, packed, baby spinach
• ¼ cup chopped fresh cilantro (can be substituted with parsley)
• ½ lemon to squeeze as garnish.

PREPARATION

1. Melt butter with oil in a large pan (that has a lid) over medium heat.
2. Add onion; cook stirring occasionally, until starts to soften, about 3 to 4 minutes.
3. Add anchovies and tumeric; cook stirring often, until anchovies dissolve, about 3 minutes.
4. Add couscous; cook stirring occasionally, for 3 minutes.
5. Add stock, salt and pepper.
6. Increase heat to high; bring to a boil.  Cover and reduce heat to medium-low.
7. Simmer until liquid is nearly absorbed, about 12 minutes.
8. Stir in zucchini and spinach.  Cover and cook until spinach is wilted and zucchini begins to softer, about 2 to 3 minutes.
9. Remove from heat, plate, and garnish with cilantro and gentle squeeze of lemon.
10. Serves 4; enjoy!