Couscous with summer yellow squash, herbs and toasted almonds recipe

2 generous servings

This meal shines with its simplicity; it may be a splendid choice for warm summer evenings. A few notes to consider. I usually use whole wheat couscous but the white type works as well. It can be yellow squash or zucchini although I found that the yellow squash does stay crunchy longer and tastes better with herbs. As far as herbs, use any kind available at the time of making the dish. My garden at the moment swims in dill, oregano, parsley, cilantro, chive, thyme and basil so I have been cooking them. Almonds can be used raw. On a hot day, it suffices completely. However, by toasting, they become crunchier but more delicate and more intense flavor.

⅔ cups whole wheat couscous
½ tsp salt
2 medium yellow squash
1 tbsp olive oil (up to 2 – more than that causes the meal to be too oily)
½ cup herb(s) – most recently I used a mix of oregano, parsley, cilantro and basil
½ tsp herb salt
½ tsp garlic granules
¼ tsp cayenne pepper
2 oz (about 60 gr) raw almonds

Prepare couscous according the package or your own recipe. If not called for, add salt to the basic couscous recipe. Set aside.

Quarter lengthwise and slice ¼ inch thick. Mix squash with oil, herbs, salt, garlic and cayenne pepper. Cover and sauté on medium heat in a pot for about 5 minutes or until squash softens as desired. However, do not overcook as the meal will become a mash. It can also be done without the cover but needs to be watch carefully and stirred occasionally. Set aside.

Next – prepare almonds. If planning to have them raw, just chop roughly. If toasting, place whole almonds in a frying pan, on medium heat toast them for about 7 minutes or until slightly darker than when the toasting began. Take almonds off the heat but leave them in the pan until they are warm to touch. Chop them roughly.

In a large bowl, combine couscous, the yellow squash with herbs and almonds. Mix well and taste for salt and spiciness.

Serve warm or cold.

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