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
Ingredients
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1/2 cup
couscous, prepared
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1 teaspoon
olive oil
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1
clove garlic, minced
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1/2 cup
summer squash, diced
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2
large cucumbers
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1 tablespoon
fresh scallions, chopped
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Salt
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Pepper
Directions
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Prepare couscous as instructed, and chill in refrigerator.
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In a small saute pan, heat olive oil over medium heat.
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Saute diced squash and garlic in olive oil for 4-5 minutes, until garlic is fragrant.
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Add squash mixture to chilled prepared couscous, and season with salt and pepper.
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Return couscous mixture to refrigerator to chill for 20-25 minutes.
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Slice washed cucumbers into 3/4" inch rounds
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Scoop out seeded center area through 2/3 of the thickness of a slice
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Heap rounded teaspoons of chilled couscous mixture atop the cucumber rounds.
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Garnish with chopped scallions, chill and serve.
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