Thursday, July 19, 2007


Here's a couscous recipe where I used some zucchini and patty pan summer squash. I ended up using a whole small-medium zucchini and a whole medium yellow patty pan squash. It wasn't overpowering at all. I also sprinkled some feta cheese on the top. It is some goat cheese we purchased at the farmer's market. Yum!
Blue Rose Dairy is the vendor we purchase the cheese from.
Basil Couscous with Summer Squash
2 cups chicken broth
2 tbsp olive oil
1 tsp salt
1 cup couscous
1 cup zucchini -- 1/4" dice
1 cup squash, yellow -- 1/4" dice
1 cup basil -- slivered
1/4 cup Almonds -- toasted and sliced
Bring the chicken stock and 1 tbsp of olive oil to a boil in a medium saucepan. Stir in salt and couscous. Remove from heat. Let stand covered for 5 minutes. Saute the zucchini and yellow squash in the remaining oil. Add vegetables, almonds, and basil to couscous and mix well. Serve immediately.Or carve out centers of zucchini or squash and steam shells. Fill with couscous. Sprinkle with toasted sliced almonds.

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