Ground Beef and Zucchini Couscous Skillet

Name: Ground Beef and Zucchini Couscous Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (454 g) ground beef (85/15 lean blend); 1 whole (150 g) yellow onion, medium, diced into ½-inch (1.3 cm) pieces; 2 whole (400 g) zucchini, medium, halved lengthwise, then cut into ½-inch (1.3 cm) half-moons; 3 cloves (9 g) garlic, fresh, minced; 1 can (14.5 oz) (411 g) canned crushed tomatoes (no salt added); 2 tbsp (30 g) tomato paste; 1½ cups (355 ml) beef broth, low-sodium; 1 cup (180 g) pearl couscous; 1½ tbsp (22 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; 1 tsp (1 g) dried Italian seasoning; ½ tsp (1 g) smoked paprika; ½ cup (50 g) Parmesan cheese, finely grated, finely grated, divided; ¼ cup (6 g) fresh basil, coarsely chopped or torn (optional)

From the MyKitchenBank Kitchen

A quick, one-skillet weeknight dinner that brings together seasoned ground beef, tender zucchini, and fluffy couscous in a savory tomato sauce. Everything cooks in one pan, making cleanup as easy as the meal itself. Ready in about 30 minutes from start to finish.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings (about 1½ cups per plate)

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Ingredients

4 servings

1 lb (454 g) ground beef (85/15 lean blend)
1 whole (150 g) yellow onion, medium, diced into ½-inch (1.3 cm) pieces
2 whole (400 g) zucchini, medium, halved lengthwise, then cut into ½-inch (1.3 cm) half-moons
3 cloves (9 g) garlic, fresh, minced
1 can (14.5 oz) (411 g) canned crushed tomatoes (no salt added)
2 tbsp (30 g) tomato paste
1½ cups (355 ml) beef broth, low-sodium
1 cup (180 g) pearl couscous
1½ tbsp (22 ml) olive oil
to taste kosher salt
to taste freshly ground black pepper
1 tsp (1 g) dried Italian seasoning
½ tsp (1 g) smoked paprika
½ cup (50 g) Parmesan cheese, finely grated, finely grated, divided
¼ cup (6 g) fresh basil, coarsely chopped or torn (optional)

Equipment (4)

12-inch (30 cm) nonstick skillet or large sauté pan with lid
Measuring cups and spoons
Cutting board and chef's knife
Wooden spoon or spatula

Steps

Before you start

Measure out couscous before you start cooking so it's ready to add at the right moment
Chop all vegetables (onion and zucchini) while the skillet preheats
Have broth measured and ready to pour in quickly after the couscous

1
Brown the beef
- Heat the 12-inch skillet over medium-high heat until very hot, about 1 minute.
- Add the ground beef in an even layer and let it sit untouched for 2–3 minutes so it develops a golden crust.
- Break it into bite-sized pieces with a wooden spoon, stirring occasionally, and cook until no pink remains inside, 5–6 minutes total.
- Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of fat in the pan.
- Season the cooked beef lightly with salt and pepper.
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Ready when: Beef is cooked through with no pink inside and reaches 160°F (71°C) on an instant-read thermometer, broken into small pieces
Tip: Let the beef sit still at the start so it browns evenly; moving it too early steams it instead.
2
Sauté aromatics
- Add the diced onion to the same skillet with the remaining fat and cook over medium heat, stirring occasionally, until softened and beginning to turn golden, about 3 minutes.
- Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
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Ready when: Onion is soft and translucent at the edges; garlic is fragrant
Tip: Keep an eye on the garlic so it doesn't burn—burned garlic tastes bitter.
3
Build the sauce base
- Stir in the tomato paste, Italian seasoning, and smoked paprika.
- Cook, stirring constantly, for 1 minute to bloom the spices and let the tomato paste darken slightly.
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Ready when: Paste darkens and smells sweet and concentrated
Tip: This step builds flavor. Don't skip it or rush it; the paste needs to caramelize slightly.
4
Add zucchini and tomatoes
- Add the zucchini pieces to the skillet and stir to coat with the spiced paste.
- Cook for 2 minutes, stirring occasionally.
- Pour in the crushed tomatoes (including any juice in the can) and the cooked beef.
- Stir well to combine, breaking up any clumps.
- Add a pinch of salt and pepper.
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Ready when: Zucchini is coated and beginning to soften; sauce is well mixed
Tip: Don't cook the zucchini too long here; it will soften more when the couscous cooks.
5
Stir in couscous and broth
- Add the beef broth and bring the mixture to a simmer, stirring occasionally, about 1 minute.
- Stir in the pearl couscous until well combined.
- Increase the heat to high and bring back to a boil, then immediately reduce the heat to medium-low.
- Cover the skillet with a lid (or a baking sheet if you don't have a lid) and simmer gently for 8 minutes.
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Ready when: Couscous is tender and fluffy; most liquid is absorbed
Tip: Don't lift the lid during cooking—it releases steam that the couscous needs to cook evenly.
6
Finish the dish
- Remove the skillet from the heat.
- Fluff the couscous with a fork, breaking up any clumps.
- Stir in most of the grated Parmesan (reserve about 2 tablespoons for serving), then taste and adjust seasoning with salt and pepper as needed.
- If the dish looks too dry, add a splash (¼ cup / 60 ml) of warm broth or water and stir gently.
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Ready when: Couscous is fluffy and evenly mixed; flavors are balanced
Tip: Fluff with a fork rather than stirring vigorously so the couscous stays light and doesn't clump.
7
Serve
- Divide the skillet between four bowls or plates.
- Top each serving with the reserved Parmesan and fresh basil if using.
- Serve hot.
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Tip: Add fresh basil just before serving so it stays bright and aromatic.

Good to know

Tips

For extra richness, drizzle each serving with a small amount of good olive oil and a crack of black pepper before serving.
If your couscous seems dry after step 5, the skillet lid may not have sealed well. Add a quarter cup of warm broth and stir gently to redistribute.
This dish pairs well with a green salad dressed with lemon vinaigrette or a side of crusty bread to soak up the sauce.
To make this vegetarian, omit the beef and increase the zucchini to 3 medium (600 g). Use vegetable broth instead of beef broth. Cook the zucchini with the aromatics for 3–4 minutes before proceeding.

Make ahead

The skillet can be assembled and cooked up through step 4 (after the zucchini and tomatoes are added) up to 4 hours ahead. Cover and refrigerate. To finish, bring back to a simmer over medium heat, then proceed with steps 5 and 6. Couscous is best served fresh, but leftovers can be reheated.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water or broth, stirring occasionally, until warmed through (5–7 minutes). Do not freeze, as couscous texture deteriorates after thawing.

Substitutions

ground beef (85/15 lean blend) → Ground turkey or ground lamb. Use the same weight. Turkey will be slightly leaner; lamb will add deeper flavor. Cook until no pink remains and reaches 165°F (74°C) for turkey or 160°F (71°C) for lamb.
pearl couscous → Orzo pasta or small pasta (ditalini). Use the same weight. Increase the broth to 2 cups (475 ml) and simmer for 10–12 minutes instead of 8.
beef broth, low-sodium → Vegetable broth or chicken broth. Either works; the flavor will be slightly lighter. Use the same amount.
zucchini, medium → Yellow squash or eggplant. Cut to the same size and cook for the same amount of time. Eggplant may absorb more liquid; check after 5 minutes.