Spinach Cous Cous with Fava Beans and Zucchini

It takes a whole lot of pods to make a dish of favas. So after all that work, you want it to be something special. Well, for me, this dish was something special. It was tastey, quick and light. It tasted even better the next day when I reheated it.
Have you ever heard of favism? I don't know where the heck I learn these little factoids. A friend of my friends in AZ use to call me Cliff, as in the trivia man on Cheers (watch him here). Ah, was that a nice thing to say? Anyway favism is a "a hereditary disorder involving an allergic-like reaction to the broad, or fava, bean (Vicia faba). Susceptible persons may develop a blood disorder (hemolytic anemia) by eating the beans, or even by walking through a field where the plants are in flower." Encyclopedia of Brittanica.

Spinach Cous Cous with Fava Beans and Zucchini

4 cups diced zucchini
2 1/2 cups fava beans shelled and peeled (can substitute frozen lima beans)
1/2 cup onion, minced
1/2 tablespoon butter
2 tablespoon olive oil, divided
2 garlic cloves
1/4 cup mint chopped
1/4 cup of fresh lemon juice
s and p to taste
1 cup cous cous ( I used spinach cous cous)
1 1/4 cups boiling water

Place cous cous in a large bowl. Add boiling water, cover and set aside.

Meanwhile saute onion, and zucchini in butter and 1 tablespoon of the olive oil. Cook until lightly golden. Add garlic cook one minute more and add favas. Remove from heat and add remaining tablespoon olive oil, lemon juice and salt and pepper.


*Next time I make this I think I will add some toasted pine nuts.