Tunisian-Style Squash With Couscous

“A different way with Zucchini and Squash from the Not-so-humble cookbook”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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