Spicy Vegetable Couscous

Preparation info
  • 4

    portions
    • Difficulty

      Easy

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

On a cool, rainy summer afternoon, sometimes there is nothing more comforting than this easily prepared Middle Eastern classic. And if the weather suddenly takes a turn for the better, pack it up and bring it to the beach. It also tastes terrific cold.

Ingredients

  • 2 tablespoons olive oil
  • ½ cup diced yellow summer squash
  • ½ cup</

Method

  1. Heat the oil in a large skillet, and sauté the squash, zucchini, red onion, and garlic for 5 minutes.
  2. Stir in the chick-peas and spices. Then gently stir in the cooked couscous. Cook until hot, about 8 minutes. (Or spoon into a large casserole, dot with butter, and heat in a 350°F oven until hot, 15 minutes.) Garnish with the parsley before serving.