Combine cooked couscous, sauteed squash, black olives, tomatoes, green onions and mix together. While couscous is resting for 5 minutes – prepare sauteed squash (recipe 3).ģ.
Usually, it goes like this: bring to a boil 1 ¼ cup of water with 1 tablespoon of butter (or olive oil) and 1/2 teaspoon of vegetable base, add 1 tablespoon of chopped parsley (optional) and 1 cup of couscous, mix.Ĭover, turn off the heat and let couscous stand for 5 minutes.Īfter 5 minutes passed – fluff couscous with a fork.Ģ. Cook couscous according to instructions on the package.6 romaine lettuce leaves, chopped (or used whole for the garnish).1 medium tomato or 10 cherry tomatoes, diced.Sauteed squash (recipe 3) or chopped fried squash (recipe 1).1 teaspoon of organic vegetable (or chicken) bullion base.In order to save time – prepare squash (sauteed or fried), while couscous is cooking. If you are short on time – use chopped fried squash (recipe 1 ) instead. To make this simple salad, you need to combine cooked couscous with sauteed yellow squash (recipe 3). This sauteed squash dish goes well with young boiled or mashed potatoes, you can use it as a topping on rice or just eat it with a piece of fresh bread.įew young boiled potatoes, sauteed squash and 1 boiled ear of young corn will make a perfect vegetarian dinner. Add grated tomatoes (you can use 2 tablespoons of marinara sauce instead) and sour cream, stir in the dish and sauté 1 minute more.Mix with ingredients in the pan, sauté for 3 minutes more. Add grated carrot, diced pepper, and onion and sauté for 1 minute, stirring.In a large saute pan heat oil on medium high.½ tablespoon of grated ginger root (I use microplane for grating ginger).¼ cup of raw cashews (you can use peanuts or sliced almonds).
You can cut the squash in half circle pieces before or after frying – choose what suits you best. The base of this salad is fried squash (see recipe 1), but the squash should be cut in half rounds. Be sure to shake off the excess flour before placing squash on the pan. If you wish, you can dredge squash slices in white or whole wheat flour mixed with salt and pepper before frying to develop a crust. You can also top the squash with sliced cherry tomatoes and olives. Garnish with chopped dill, parsley, and chives. Stir it with squash in the pan to combine. In the last 30 seconds of frying – add smashed garlic and thyme.Place squash rounds on the frying pan.Heat olive oil in a large skillet on medium-high.
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