Tunisian-Style Squash With Couscous

Total Time
35mins
Prep 15 mins
Cook 20 mins

A different way with Zucchini and Squash from the Not-so-humble cookbook

Ingredients Nutrition

Directions

  1. Halve zucchini crosswise, then into slices lengthwise; slice squash thinly.
  2. Gently toss zucchini, squash, cumin, garlic and chili sauce with oil in a large bowl to coat.
  3. Cook vegetables, in batches, in heated oiled griddle pan (or grill or barbecue) until browned and tender.
  4. Meanwhile combine remaining ingredients in heatproof bowl; cover, stand 5 minutes until water is absorbed.
  5. Fluff couscous with fork before serving with vegetables.

Reviews

(1)
Most Helpful

I found the couscous a bit dry (the squash didn't produce a sauce in the griddle pan) but I added just before serving a cubed tomato and the result was delicious. Also, I didn't have chili sauce so I put the spices and salt (maybe that's why I didn't have a sauce). All in all a great recipe, light for summer. Thanks for posting!

dsavir August 02, 2007

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