This recipe began with an abundance of summer squash, and took on a life of its own from there. I ended up using several odds and ends from my CSA deliveries, and the result was really good - colorful, with an interesting mix of textures and flavors.
I even managed to use up a giant white radish that looked like a potato!
- 1 1/2 cups dry cous cous
- 2 cups of summer squash, diced into half inch chunks
- 1/2 cup white radish, diced
- 1 medium sweet onion, diced
- 2 cups of diced tomatoes
- 4-5 large kale leaves, diced
- 1 1/2 cups chick peas
- 1/4 cup coarsely chopped fresh mint, tightly packed
- 1/4 cup coarsely chopped fresh basil, tightly packed
- Prepare the cous cous according to the package directions.
- Heat 2 tablespoons of oil in a large skillet.
- Add the onion and radish and saute until just tender.
- Add the squash and saute for a minute or two.
- Add the tomatoes and kale leaves, saute until the kale leaves are wilted, and the squash is tender.
- Add the herbs and chickpeas, saute until the chickpeas are just heated.
- Take off the heat, and sir in the cous cous until everything is well-dispersed.
You can eat the cous cous just like this, with maybe a little lemon, and it will be delicious.
But because I was starting with a large pattypan squash, I decided to stuff the shell. I baked in a pan surrounded by vegetable broth for about 45 minutes. Then I took the leftover broth from the pan and squeezed lemon juice into it, then poured it all over the squash. The result was a very light, very fancy looking meal.
The one thing I would do differently is next time I'll pre-bake the empty squash shell, because I didn't think it really got tender enough, and then just quickly bake the whole thing to meld the flavors.