Couscoussummer Squash Burritos Recipes

ISRAELI COUSCOUS WITH SQUASH

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 AND ZUCCHINI BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
• Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
• Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.

SUMMER COUSCOUS

Steps:

• Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.
• Place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.

TROPICAL SQUASH AND BLACK BEAN BURRITOS

Steps:

• Halve squash lengthwise; remove seeds. Place in a microwave-safe dish, cut side down. Microwave, covered, on high until soft, 15-20 minutes; cool slightly., Meanwhile, in a saucepan, combine salsa and beans; heat through over medium heat, stirring occasionally., Scoop out squash pulp; place in a bowl. Mash until smooth; stir in seasonings. Spoon squash and salsa mixtures onto center of tortillas; top with spinach and roll up.

BUTTERNUT SQUASH BURRITOS

Steps:

• Combine the squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent. Microwave, stirring once, until just tender, 15 minutes; drain.
• Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder. Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting. Fold in the squash and cook until the eggs are set.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up. Serve with salsa.

BURRITOS WITH SQUASH AND GOAT CHEESE

Steps:

• In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
• Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
• Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
• Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.

BAKED COUSCOUS WITH SUMMER SQUASH

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

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.

COUSCOUS/SUMMER SQUASH BURRITOS

Steps:

• Steam the Squash with the Garlic Clove and Parsley. The Vegetable Braoth can be made from the reserve liquid after steaming the Squash. Heat the Vegetable Broath to a boil and stir in the spices. Remove from heat and stir in the couscous and cover for five mintues while you chop the vegetables. Fluff the couscous and stir in the vegetables. Heat tortillas in microwave. Assemble the burritos by spooning 1/4 cup of couscous mixture in the middle of each tortilla. Drizzle salsa over the couscous mixture. Rolle up tortilla and serve immediately.