Baked Couscous With Summer Squash Recipes

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

COUSCOUS WITH YELLOW SUMMER SQUASH

Steps:

• Heat the butter and oil in a saucepan with a tight fitting lid.
• Add the onion, garlic, salt and pepper.
• Cook, stirring, until onions are softened. Stir in the squash.
• Add the chicken broth and bring to a boil.
• Add the couscous and blend well. Cover, remove from heat and let stand 5 minutes.
• Add the cilantro (or parsley) and blend well with a fork.
• Serve.

BAKED COUSCOUS WITH SUMMER SQUASH

Steps:

• Preheat oven to 400°F.
• Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
• Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
• Combine cheeses; set aside.
• Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
• Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
• Top with remaining cheese mixture.
• Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.

PEG'S SUMMER SQUASH BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
• Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

COUSCOUS WITH YELLOW SQUASH

Steps:

• Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
• Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.