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Zucchini & Squash Couscous

Zucchini & Squash Couscous

Israeli couscous made simply with zucchini and squash for a delightful side dish or easy lunch.
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Course Lunch, Side Dish, sides
Cuisine American, middle eastern

Ingredients
  

  • 2 cups Israeli Couscous
  • 2 tbsp Oil
  • ½ Yellow Onion small diced
  • 2 Garlic Cloves minced
  • 2 cups Zucchini ½inch cubes
  • 1 cup Yellow Squash ½inch cubes
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Parsley
  • 2 tbsp Lemon Juice
  • 4 cups Water

Instructions
 

  • In a large pot or saute pan over medium-high heat, add oil, onion and garlic. Saute until slightly translucent , then add couscous.
  • Continue to toast the couscous until slightly browned. Add zucchini and squash. Saute another few minutes, until just starting to soften.
  • Add seasonings, lemon juice and water. Bring just to a bubble and reduce heat to medium. Cover pan and let cook for 15 minutes.
  • Most of the water should be absorbed, and it should have a slightly thickened sauce. Stir to evenly coat and serve.
Keyword couscous, Israeli Couscous, yellow squash, zucchini
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