Recipes
Summer Squash, Tomato & Feta Couscous
Uses: couscous, summer squash, tomatoes, feta, lemon
Ingredients:
- 1/2 cup dry couscous
- 1/2 cup water
- 1/2 summer squash, diced
- 1/4 cup grape tomatoes, halved
- 2 tablespoons feta cheese
- 1 teaspoon lemon juice
Instructions:
- Cook couscous by bringing the water to a boil, stirring in couscous, covering, removing from heat, and letting it stand 5 minutes. Fluff with a fork.
- While the couscous rests, dice the summer squash.
- Cook the squash in a small pan with a little oil or margarine for 3 to 4 minutes, until tender but not mushy. Season with little salt, pepper, and coriander or cumin.
- Add tomatoes for the last 30 seconds just to warm them slightly.
- Stir the vegetables into the couscous and finish with feta, lemon juice, black pepper, and oregano.
Good for: A simple, vegetable-forward lunch that feels like a warm Mediterranean couscous salad.
Optional: Add chickpeas or chicken if you want more protein.