Couscous With Yellow Summer Squash Recipes

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COUSCOUS WITH YELLOW SQUASH



Couscous With Yellow Squash image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic
3/4 cup diced yellow squash cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
1 1/4 cups fresh or canned chicken broth
1 cup precooked couscous
1/4 cup coarsely chopped fresh coriander

Steps:

  • Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
  • Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED COUSCOUS WITH SUMMER SQUASH



Baked Couscous With Summer Squash image

Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine.

Provided by WiGal

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED
3/4 cup uncooked couscous
2 cups sliced yellow squash
1/2 cup sliced green onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup shredded Fontina cheese
1/4 cup grated parmesan cheese
1/4 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°F.
  • Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
  • Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
  • Combine cheeses; set aside.
  • Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
  • Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
  • Top with remaining cheese mixture.
  • Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.

COUSCOUS WITH YELLOW SUMMER SQUASH



Couscous With Yellow Summer Squash image

Make and share this Couscous With Yellow Summer Squash recipe from Food.com.

Provided by Outta Here

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil
1/4 cup onion, chopped
2 garlic cloves, peeled and chopped
3/4 cup summer squash, diced
salt and pepper, to taste
1 1/4 cups low sodium chicken broth (or vegetable broth)
1 cup couscous
1/4 cup cilantro, chopped (or Italian parsley)

Steps:

  • Heat the butter and oil in a saucepan with a tight fitting lid.
  • Add the onion, garlic, salt and pepper.
  • Cook, stirring, until onions are softened. Stir in the squash.
  • Add the chicken broth and bring to a boil.
  • Add the couscous and blend well. Cover, remove from heat and let stand 5 minutes.
  • Add the cilantro (or parsley) and blend well with a fork.
  • Serve.

Nutrition Facts : Calories 239.8, Fat 7, SaturatedFat 2.5, Cholesterol 7.6, Sodium 53.8, Carbohydrate 36.6, Fiber 2.6, Sugar 1, Protein 7.5

ISRAELI COUSCOUS WITH SQUASH



Israeli Couscous with Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

SQUASH WITH COUSCOUS



Squash With Couscous image

Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, (about 1 cup), cut into 1/2-inch cubes
1 clove garlic, minced
1/4 teaspoon each ground ginger and ground cinnamon
3/4 teaspoon ground cumin
Salt and freshly ground pepper
1 pound (about 2 cups) butternut squash, peeled and seeded, flesh quartered lengthwise and cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 1/2 cups low-sodium canned chicken broth
2 teaspoons freshly grated lemon zest
3/4 cup couscous
1/3 cup golden raisins

Steps:

  • Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
  • Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
  • Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.

SQUASH AND VEGGIE COUSCOUS



Squash and Veggie Couscous image

This simple, yet tasty side dish is a snap to whip up, and it's perfect when the veggies are in season. Try it with chicken, fish or even pork. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 cup chicken broth
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
3/4 cup chopped carrot
1/2 cup chopped green pepper
1/4 cup chopped sweet onion
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/2 teaspoon salt-free lemon-pepper seasoning

Steps:

  • In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,

Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 307mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

VEGETABLE COUSCOUS SALAD



Vegetable Couscous Salad image

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 22

1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons capers, drained
4 teaspoons lemon juice
2 garlic cloves, minced
3/4 teaspoon Dijon mustard
1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (10 ounces) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 Japanese eggplant, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

COUSCOUS WITH TOMATOES, WHITE BEANS, SQUASH AND PEPPERS



Couscous With Tomatoes, White Beans, Squash and Peppers image

This hearty vegetarian dish, served with couscous, can be made ahead and uses the bounty of vegetables from late summer and early fall. And when the weather turns cold and winter rolls in, canned tomatoes are a fine substitute. The hot and the sweet peppers contribute great contrasting flavors.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with juice
2 cups dried white beans, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 3 sprigs each parsley and cilantro
2 to 3 teaspoons harissa (more to taste), plus additional for serving
1 pound bell peppers (red, green, yellow or mixed), seeded and cut in large dice
2 Anaheim peppers, seeded and diced
2 serranos or 1 to 2 jalapeños (more to taste), seeded and chopped
1 pound summer squash, sliced or cut in large dice
2 to 4 tablespoons chopped parsley, mint or cilantro, or a combination
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until onion is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour.
  • Add the harissa, sweet and hot peppers, squash and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
  • Reconstituting and steaming the couscous: In a large microwave-safe bowl, combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow it to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic, as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
  • Reheat the stew and the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 3 grams, Carbohydrate 81 grams, Fat 5 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 725 milligrams, Sugar 8 grams

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