Couscous With Yellow Squash Food

COUSCOUS WITH YELLOW SUMMER SQUASH

Couscous With Yellow Summer Squash image

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

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1/4 cup onion, chopped
2 garlic cloves, peeled and chopped
3/4 cup summer squash, diced
salt and pepper, to taste
1 1/4 cups low sodium chicken broth (or vegetable broth)
1 cup couscous
1/4 cup cilantro, chopped (or Italian parsley)

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

COUSCOUS WITH SWEET POTATOES AND YELLOW SQUASH

Couscous With Sweet Potatoes and Yellow Squash image

I've forgotten where this came from, but I have had it for about 10 years now. It is great for vegetarians, and even for non-vegetarians! I am posting the original recipe which calls for Turmeric, but I have never added it and it still tastes delicious. Other changes I have tried include using diced tomatoes (instead of whole), baby carrots instead of a regular carrot. Also I have microwaved the sweet potato for about 5 minutes prior to peeling and cubing, just to cut down on cook time. All of these changes have worked out well.

Provided by Anne G.

Categories Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 ounce) can whole tomatoes, with juice
1 medium sweet potato
1 medium carrot
1 yellow squash
1 tablespoon olive oil
1 small onion, coarsely chopped
1 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
ground red pepper
1 cup canned chick-peas, drained
1 cup couscous

Steps:

Use fork to break up tomatoes in the can and set aside.
Cut sweet potato in 1" cubes. Peel carrot and cut diagonally into 1" lengths. Cut squash into thick slices and set aside.
Heat oil in large saucepan over medium heat for about 30 seconds. Cook onions until they begin to brown.
Stir in garlic, then tomatoes, water, cinnamon, turmeric, cumin, salt and pepper.
Add sweet potato and carrots. Raise heat and bring to a boil. Reduce heat to low, cover and cook 15 minutes.
Add squash and chick peas. Cook 15 minutes or until sweet potatoes are tender.
Cook couscous while vegetables simmer.
Fluff couscous and ladle vegetables and broth over couscous.

Nutrition Facts : Calories 670.5, Fat 9.6, SaturatedFat 1.4, Sodium 449.6, Carbohydrate 126.4, Fiber 17, Sugar 13, Protein 21.8

More about "couscous with yellow squash food"

Preparation. 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 …
From cooking.nytimes.com

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1. Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt, and pepper. Cook, stirring until wilted, but do not brown. 2. Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, …
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