Bakedcouscouswithsummersquash Recipes

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.

BAKED COUSCOUS WITH TOMATO AND PESTO

Steps:

• Preheat oven to 200 C.
• Make spinach pesto by placing spinach, nuts, parmesan,1/2 cup olive oil, juice, salt and pepper in a small bowl.
• Mix to combine, set aside.
• Place tomatoes, thyme, olive oil,salt and pepper in baking dish.
• Toss to combine.
• Roast 20 minutes.
• Add couscous and pour over stock.
• Cover with foil and cook another ten minutes.
• Top with spinach pesto to serve.

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.