Israeli Couscous with Sautéed Squash, Goat Cheese & Toasted Pine NutsJuly 28th, 2015 0 Comments
The way I typically shop is by going to the local farmer’s market or grocery store and seeing what seasonal fruits and vegetables they have in stock. I had never seen grey squash before (or at least not noticed it) so I decided to experiment and came up with this delicious, filling, perfect-for-a-chilly-summer night recipe! (Side note: it would also be great served cold!)
Serves: 2 as a meal / 4 as a side
- 1-1/3 cup Israeli couscous
- 1-3/4 cup water or vegetable broth
- Olive oil
- 1 garlic clove, finely chopped
- 1 yellow squash, diced
- 1 grey squash or zucchini, diced
- A few scallions, diced
- Bunch fresh parsley (or dried)
- Pine nuts, toasted
- Crumbled goat cheese
Boil the water or vegetable broth.
In a medium saucepan, heat the couscous in olive oil for about 5 minutes until it starts to brown, stirring occasionally. Carefully add the boiling water or broth, bring to a boil and then reduce the heat and simmer (covered) for about 12 minutes or until all the liquid is absorbed.
Meanwhile, sauté the garlic in olive oil in a shallow pan and add the squash. Cook until tender, adding salt and pepper as necessary.
Remove the couscous from heat and add scallions and toasted pine nuts and toss. Add squash, goat cheese and parsley and combine well before serving.
Pairing Suggestion: A sweet and crisp white such as a sauvignon blanc or riesling.
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I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first OR an now CA) two years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!
I try to use fresh/seasonal market ingredients when available and I add hot peppers to pretty much everything (so watch out!). I hope you enjoy my recipes and feel free to share.
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*All recipes are my own unless otherwise noted.
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