I've decided to post a few vegetarian recipes every now and then. I hope you'll try one sometime. We could all benefit from more veggies.
This first recipe is one that I've adapted from the New Basics cookbook by Rosso and Lukins (p. 313). The ingredients are the same, but the quantities are different, mainly because I can't stand recipes that call for volume measures of vegetables (i.e. 1/2 cup of squash). I'm the kind of cook that is either going to throw in the whole squash or none at all. My family doesn't mind eating left-overs though. Feel free to cut the recipe, and the squash, in half if you want.
Couscous with Summer Squash
2 Tbl. olive oil
1 small yellow squash, chopped
1 small zucchini, chopped
1 medium red onion, diced
2 cloves of garlic, minced
2 cans garbanzo beans, drained
1 tsp. curry powder
1 tsp. cumin
1 tsp. red pepper flakes (or more if you like heat)
1 tsp. salt
freshly ground black pepper to taste
4 cups prepared couscous*
handful of fresh parsley
In a large pan, sauté the squash, zucchini, and onion in the olive oil over medium-high heat for 4 minutes, until veggies are tender yet crisp. Add the garlic and sauté for another minute or two. Add the spices and the couscous. Mix well. If serving hot, pour the mixture into a casserole and dot with butter. Bake at 325 until the butter is melted and everything is evenly heated, about 20 minutes. Mix with freshly chopped parsley just before serving. This dish is also great served cold.
*Couscous looks and tastes like tiny pasta, but in fact isn't. Couscous is semolina (coarsely ground durum wheat) coated in finely ground wheat flour. All the couscous I have seen in local groceries is precooked. All you have to do is bring it to a boil, then cover and let sit for five or ten minutes until the moisture is absorbed. I prepare couscous with two parts broth to one part couscous, but the package may direct you otherwise.