Best 6 Couscous With Yellow Summer Squash Recipes
Immerse yourself in a culinary journey with couscous and yellow summer squash, a vibrant and flavorful dish that captures the essence of summer. This delectable combination takes center stage in a collection of recipes that showcase its versatility. From a refreshing summer salad to a hearty main course, each recipe celebrates the unique flavors and textures of these star ingredients.
Dive into the vibrant Summer Squash and Chickpea Couscous Salad, where tender zucchini and fluffy couscous unite with a medley of fresh herbs, tangy dressing, and the delightful crunch of chickpeas.
Savor the hearty and wholesome Couscous and Yellow Squash Stuffed Bell Peppers, a delightful symphony of flavors and textures. Bell peppers, filled with a savory mixture of couscous, yellow squash, and a blend of herbs and spices, are roasted to perfection, creating a satisfying and colorful dish.
Embark on a taste adventure with the Moroccan-Inspired Couscous with Yellow Squash and Dried Fruit. This aromatic dish features a harmonious blend of couscous, yellow squash, and an array of dried fruits, such as apricots and raisins, infused with the vibrant flavors of North African spices.
Indulge in the simplicity and freshness of the Yellow Squash and Couscous Tabbouleh, a delightful twist on the classic Middle Eastern salad. Bursting with the flavors of fresh herbs, zesty lemon dressing, and the vibrant colors of yellow squash and couscous, this salad is a refreshing and healthy choice.
Explore the possibilities of a hearty and flavorful main course with the One-Pot Couscous with Yellow Squash and Chicken. This convenient dish combines tender chicken, succulent yellow squash, fluffy couscous, and a savory broth, creating a satisfying and wholesome meal in one pot.
COUSCOUS WITH YELLOW SUMMER SQUASH
Make and share this Couscous With Yellow Summer Squash recipe from Food.com.
Provided by Outta Here
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 239.8, Fat 7, SaturatedFat 2.5, Cholesterol 7.6, Sodium 53.8, Carbohydrate 36.6, Fiber 2.6, Sugar 1, Protein 7.5
BAKED COUSCOUS WITH SUMMER SQUASH
Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine.
Provided by WiGal
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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 SQUASH
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
- Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams
ISRAELI COUSCOUS WITH SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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 WITH COUSCOUS
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
- Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
- Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.
SQUASH AND VEGGIE COUSCOUS
This simple, yet tasty side dish is a snap to whip up, and it's perfect when the veggies are in season. Try it with chicken, fish or even pork. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. , Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.,
Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 307mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- To save time, use pre-cooked couscous. If using uncooked couscous, follow the package directions for cooking.
- If you don't have yellow summer squash, you can use zucchini or another type of summer squash.
- Add other vegetables to the dish, such as chopped bell pepper, onion, or tomatoes.
- If you like spicy food, add a pinch of cayenne pepper or red pepper flakes.
- Serve the couscous warm or at room temperature. It's a great side dish for grilled chicken, fish, or vegetables.
Conclusion:
This couscous with yellow summer squash is a delicious and easy side dish that's perfect for summer. It's light, flavorful, and packed with vegetables. Plus, it's a great way to use up any extra summer squash you have on hand. So next time you're looking for a quick and easy summer side dish, give this couscous a try.
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