Summer Squash Couscous
Prep time:
10 minutes
Prep Notes:
The perfect dish for a surplus of summer squash and zucchini.
Cooking time:
25 minutes
Yields:
2 - 4 people
Ingredients:
2 small zucchini
2 small summer squash
2 scallions or a small sweet yellow onion
I bunch of fresh mint
2 lemons
2 cups couscous
extra virgin olive oil
salt & pepper
Prep time:
10 minutes
Prep Notes:
The perfect dish for a surplus of summer squash and zucchini.
Cooking time:
25 minutes
Yields:
2 - 4 people
Ingredients:
2 small zucchini
2 small summer squash
2 scallions or a small sweet yellow onion
I bunch of fresh mint
2 lemons
2 cups couscous
extra virgin olive oil
salt & pepper
Directions:
This is the perfect summer dish; light, fragrant, and fresh!
Preheat oven to 425 degrees F.
Bring 2 cups of water to a boil. Pour in the couscous, give it a stir, turn off the heat, and cover.
Cut your zucchini and squash into 1/4 inch thick slices. Larger pieces can be cut down further into bite-size halfmoons. Cut the scallions or onions into thin slices. Place on a baking sheet and drizzle with extra virgin olive oil and a generous sprinkle of salt and pepper.
Place in oven and check after 10-12 minutes. Stir/turn and continue to cook until the zucchini and squash are lightly golden and the onions are translucent. This may take an additional 10-15 minutes.
Meanwhile, chiffonade your mint. Squeeze lemons.
I find the easiest way to prep lemon juice is to place a small strainer over a bowl to catch any pulp or seeds.
Once veggies are cooked to your satifaction, combine all ingredients in a large bowl.
Serve and enjoy!
This is the perfect summer dish; light, fragrant, and fresh!
Preheat oven to 425 degrees F.
Bring 2 cups of water to a boil. Pour in the couscous, give it a stir, turn off the heat, and cover.
Cut your zucchini and squash into 1/4 inch thick slices. Larger pieces can be cut down further into bite-size halfmoons. Cut the scallions or onions into thin slices. Place on a baking sheet and drizzle with extra virgin olive oil and a generous sprinkle of salt and pepper.
Place in oven and check after 10-12 minutes. Stir/turn and continue to cook until the zucchini and squash are lightly golden and the onions are translucent. This may take an additional 10-15 minutes.
Meanwhile, chiffonade your mint. Squeeze lemons.
I find the easiest way to prep lemon juice is to place a small strainer over a bowl to catch any pulp or seeds.
Once veggies are cooked to your satifaction, combine all ingredients in a large bowl.
Serve and enjoy!
Notes:
This salad is a great pot-luck and picnic dish. It travels well and tastes even better the next day.
For added protein, add in beans or tempeh.
In lieu of coucous, quinoa would work as well, for my gluten-free friends.
This salad is a great pot-luck and picnic dish. It travels well and tastes even better the next day.
For added protein, add in beans or tempeh.
In lieu of coucous, quinoa would work as well, for my gluten-free friends.
