Summer Squash Sautee with Israeli Couscous

By CaraG • June 30, 2010 • 0 Comments

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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

Serves 6-8

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
salt
pepper
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.