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Author Notes: I have done a squash sautee for my son for years. I was trying to do something special with it for dinner recently and remembered I had some Israeli couscous I needed to use. I played with that and it seems to be a hit. —CaraG
- 2 yellow Squash, cubed
- 2 zucchini, cubed
- 1 cup Porcini Mushrooms, diced
- 1/2 leek, chopped
- 1 teaspoon dried basil
- 1 cup Israeli couscous
- 2 cups chicken stock or vegetable stock
- 1/4 cup whole grain or dijon mustard
- 1 tablespoon balsamic vinegar
- extra-virgin olive oil
- 1 teaspoon garlic powder
- 1/4 cup parmesan cheese, grated
- Add couscous to 1 tablespoon of olive oil over medium heat until lightly toasted. Cover with chicken stock and cook according to package instructions.
- Sautee squash, zucchini, mushrooms, leeks & basil in olive oil until vegetables are softened.
- Add cooked couscous to vegetable mixture and sautee lightly , approximately 5 minutes.
- In a bowl, add mustard, balsamic vinegar, garlic powder, salt and pepper. Combine with a whisk and fold in vegetable/couscous mixture. Add Parmesan cheese. Serve at room temperature.
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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