Advertisements

It’s that time of year when zucchini and yellow squash abound in the garden. Whether you grew it yourself or got it from a neighbor or friend, you probably need some ideas to use it up. This recipe for Zucchini & Squash Couscous is so easy to make. It works for meal prepping, lunch, or a side for dinner. It’s a light and easy dish for these late summer hot days.

We have been so blessed to have a fairly successful yield in our first year gardening in rural Montana, and I’ve been getting to play with super fresh produce. We had an unexpected ripe zucchini the other day, so I put on my thinking cap of how to use it so it wouldn’t go to waste. Zucchini & Squash Couscous was a great side dish to complement some grilled chicken and cornbread.

Substitutes and Variations:

It’s important that you use Israeli Couscous for this recipe and NOT Moroccan couscous. These are two distinctly different ingredients that are prepared similarly but not the same, so it will not turn out quite right if you swap them. Israeli couscous is the larger pearl sized pasta, which is why it’s sometimes labeled as Pearl Couscous. The Moroccan variety is the teeny seed bead sized version that cooks much faster.

Suggestions for Sides:

This works really well some grilled chicken or pork chops. It also works for a steak. You can eat it on its own for an easy lunch. You can also add some Salami or kielbasa to the mix to make an all in one meal.

Tools that may make this recipe easier:

Don’t really need anything special to make this dish. It truly is a simple simple recipe. A good knife – which I hope you already have and a decent pot are all you should need to make this come together.

Now Let’s Get Cookin’!