Author Notes: I have done a squash sautee for my son for years. I was trying to do something special with it for dinner recently and remembered I had some Israeli couscous I needed to use. I played with that and it seems to be a hit. —CaraG
Serves: 6-8
Ingredients
-
2
yellow Squash, cubed
-
2
zucchini, cubed
-
1
cup Porcini Mushrooms, diced
-
1/2
leek, chopped
-
1
teaspoon dried basil
-
1
cup Israeli couscous
-
2
cups chicken stock or vegetable stock
-
1/4
cup whole grain or dijon mustard
-
1
tablespoon balsamic vinegar
-
extra-virgin olive oil
-
1
teaspoon garlic powder
-
salt
-
pepper
-
1/4
cup parmesan cheese, grated
Directions
- Add couscous to 1 tablespoon of olive oil over medium heat until lightly toasted. Cover with chicken stock and cook according to package instructions.
- Sautee squash, zucchini, mushrooms, leeks & basil in olive oil until vegetables are softened.
- Add cooked couscous to vegetable mixture and sautee lightly , approximately 5 minutes.
- In a bowl, add mustard, balsamic vinegar, garlic powder, salt and pepper. Combine with a whisk and fold in vegetable/couscous mixture. Add Parmesan cheese. Serve at room temperature.