Make Ahead

Summer Squash Sautee with Israeli Couscous

June 30, 2010
0 Ratings
  • Serves 6-8
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

What You'll Need
  • 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
  1. Add couscous to 1 tablespoon of olive oil over medium heat until lightly toasted. Cover with chicken stock and cook according to package instructions.
  2. Sautee squash, zucchini, mushrooms, leeks & basil in olive oil until vegetables are softened.
  3. Add cooked couscous to vegetable mixture and sautee lightly , approximately 5 minutes.
  4. 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.

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