Coucous & Summer Squash Cucumber Cups

By Socalsustenance • June 10, 2010 • 1 Comments

⎙

Author Notes: Living in Southern California has afforded me many luxuries, including a year round garden. Growing up in upstate New York, this thought was a mere apparition for many years. As part of a "Porch to Plate" series of posts, featuring at least three items coming from our teeny but prolific patio garden, this recipe was born. - Socalsustenance

Serves 6

1/2 cup couscous, prepared
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup summer squash, diced
2 large cucumbers
1 tablespoon fresh scallions, chopped
Salt
Pepper

Prepare couscous as instructed, and chill in refrigerator.
In a small saute pan, heat olive oil over medium heat.
Saute diced squash and garlic in olive oil for 4-5 minutes, until garlic is fragrant.
Add squash mixture to chilled prepared couscous, and season with salt and pepper.
Return couscous mixture to refrigerator to chill for 20-25 minutes.
Slice washed cucumbers into 3/4" inch rounds
Scoop out seeded center area through 2/3 of the thickness of a slice
Heap rounded teaspoons of chilled couscous mixture atop the cucumber rounds.
Garnish with chopped scallions, chill and serve.