Tunisian-Style Squash With Couscous |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A different way with Zucchini and Squash from the Not-so-humble cookbook Ingredients:
3 medium green zucchini (375g) |
3 medium yellow zucchini (375g) |
6 medium green pattypan squash (200g) |
6 medium yellow pattypan squash (200g, some greengrocers call pattypan squash either acorn squash or scallopini, and they usually com) |
1 tablespoon ground cumin |
2 garlic cloves, crushed |
1/4 cup hot chili sauce |
2 tablespoons olive oil |
1 cup couscous |
1 cup boiling water |
20 g butter |
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.
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