Author Notes: Living in Southern California has afforded me many luxuries, including a year round garden. Growing up in upstate New York, this thought was a mere apparition for many years. As part of a “Porch to Plate” series of posts, featuring at least three items coming from our teeny but prolific patio garden, this recipe was born. —Socalsustenance
Serves: 6
Ingredients
-
1/2
cup couscous, prepared
-
1
teaspoon olive oil
-
1
clove garlic, minced
-
1/2
cup summer squash, diced
-
2
large cucumbers
-
1
tablespoon fresh scallions, chopped
-
Salt
-
Pepper
Directions
- Prepare couscous as instructed, and chill in refrigerator.
- In a small saute pan, heat olive oil over medium heat.
- Saute diced squash and garlic in olive oil for 4-5 minutes, until garlic is fragrant.
- Add squash mixture to chilled prepared couscous, and season with salt and pepper.
- Return couscous mixture to refrigerator to chill for 20-25 minutes.
- Slice washed cucumbers into 3/4″ inch rounds
- Scoop out seeded center area through 2/3 of the thickness of a slice
- Heap rounded teaspoons of chilled couscous mixture atop the cucumber rounds.
- Garnish with chopped scallions, chill and serve.
/c38ae9be-1dbc-432e-b7a6-10573b040245--Cuke_cups.JPG "Coucous & Summer Squash Cucumber Cups 2")
