Couscous With Yellow Summer Squash Recipes

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.

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.

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.

YELLOW SUMMER SQUASH SOUFFLE

Steps:

• Combine first four ingredients and simmer with water to cover for 20 minutes.
• Drain and mash.
• Add flour, eggs, milk, cheese and 3T butter.
• Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
• Melt remaining 3T butter and mix with cracker crumbs.
• Top the casserole with the cracker crumb mixture and bake 10 more minutes.

PORK TENDERLOIN WITH SUMMER-SQUASH COUSCOUS

Steps:

• Heat grill to high. Season pork with salt and pepper. Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper.
• Brush grates with oil. Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes. Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138 degrees, 12 to 15 minutes. Whisk together vinegar, remaining 4 tablespoons oil, and mint. Season with salt and pepper. Chop scallions; stir into mint mixture. Toss couscous with squashes and 1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish.

VEGETABLE COUSCOUS SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

COUSCOUS WITH TOMATOES, WHITE BEANS, SQUASH AND PEPPERS

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until onion is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour.
• Add the harissa, sweet and hot peppers, squash and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
• Reconstituting and steaming the couscous: In a large microwave-safe bowl, combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow it to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic, as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
• Reheat the stew and the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

COUSCOUS WITH SWEET POTATOES AND YELLOW SQUASH

Steps:

• Use fork to break up tomatoes in the can and set aside.
• Cut sweet potato in 1" cubes. Peel carrot and cut diagonally into 1" lengths. Cut squash into thick slices and set aside.
• Heat oil in large saucepan over medium heat for about 30 seconds. Cook onions until they begin to brown.
• Stir in garlic, then tomatoes, water, cinnamon, turmeric, cumin, salt and pepper.
• Add sweet potato and carrots. Raise heat and bring to a boil. Reduce heat to low, cover and cook 15 minutes.
• Add squash and chick peas. Cook 15 minutes or until sweet potatoes are tender.
• Cook couscous while vegetables simmer.
• Fluff couscous and ladle vegetables and broth over couscous.

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.

SQUASH AND VEGGIE COUSCOUS

Steps:

• In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,