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
yellow Squash, cubed
Porcini Mushrooms, diced
chicken stock or vegetable stock
whole grain or dijon mustard
extra-virgin olive oil
parmesan cheese, grated
In This Recipe
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.