Make Ahead

Coucous & Summer Squash CucumberĀ Cups

June 10, 2010
0 Ratings
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
In This Recipe
  1. Prepare couscous as instructed, and chill in refrigerator.
  2. In a small saute pan, heat olive oil over medium heat.
  3. Saute diced squash and garlic in olive oil for 4-5 minutes, until garlic is fragrant.
  4. Add squash mixture to chilled prepared couscous, and season with salt and pepper.
  5. Return couscous mixture to refrigerator to chill for 20-25 minutes.
  6. Slice washed cucumbers into 3/4" inch rounds
  7. Scoop out seeded center area through 2/3 of the thickness of a slice
  8. Heap rounded teaspoons of chilled couscous mixture atop the cucumber rounds.
  9. Garnish with chopped scallions, chill and serve.
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2 Reviews

N August 3, 2015
I made these on a crazy hot day. They are very pretty. My cucumber was too big (my bad) -- you want bite-sized. (Used a melon scoop to remove the seeds. I'll probably use an orange bell pepper instead of squash next time, purely for color. Yummy -- my guests were impressed.
monkeymom June 10, 2010
Very pretty!