ISRAELI COUSCOUS SALAD with YELLOW SQUASH & SUN-DRIED TOMATOES

(from kylerhea’s recipe box)

Source: A Veggie Venture

Categories: August2010, pasta, vegetables

Ingredients

  • PASTA
  • 1-1/4 cups Israeli couscous or a tiny pasta such as orzo, even broken bits of spaghetti
  • Water or other cooking liquid
  • SUMMER SQUASH
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 2 - 3 garlic cloves, roughly chopped
  • 1/2 pound yellow squash, trimmed, quartered lengthwise, then cut in 1/2-inch pieces
  • 1/2 pound zucchini, ditto

Directions

  1. TO COMBINE

  2. Cooked couscous

  3. Cooked summer squash

  4. 1/2 ounce sun-dried tomatoes, cut into slivers

  5. Salt & pepper to taste

  6. PASTA Cook until al dente according to package instructions. If needed, drain.

  7. SUMMER SQUASH In a large skillet, heat the olive oil until shimmery. Add the shallot and garlic, stir to coat with fat and let cook until just soft. Add the yellow squash and zucchini as they’re prepped, stir to coat with fat. Let cook until barely done, you don’t want them mushy.

  8. COMBINE Toss the still-hot couscous with the cooked squash and sun-dried tomatoes. Season to taste. Let cool, refrigerate until ready to serve.

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