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Wednesday, September 16, 2020

COUSCOUS AND VEGETABLES QUICK AND EASY QUARANTINE EATING

Here is a super quick and delicious meal.  It's light and meatless (with vegetable broth it could be considered vegetarian).

Also a recipe request at the end of this post:


It's just thawed frozen veggies and medium couscous.  For those who've never cooked with couscous, do it, it's so easy.  We use a ratio of 1 3/4 cups liquid (in this case chicken broth) to 1 1/2 cups couscous.  Bring liquid and about a tablespoon of butter to a rolling boil.  You could add any seasonings at this point.  

Once it is boiling, take it off the heat, quickly add the couscous and veggies and cover for 5 minutes.  When you remove the cover, fluff with a fork and let sit for a few more minutes so the veggies are good and heated up. 


Dish it up and serve.  So easy and makes a great main dish or side dish.  It's flexible in that you can use different vegetable combos...you could use canned instead of frozen...you could even add meatballs or shredded chicken.  It's even pretty to look at in the bowl (and as they say, we eat with our eyes first!)  Enjoy!

PS:  Putting out the call for a recipe!

Does anyone have a good tried and true recipe for a good old fashioned squash casserole?  It's kind of a Southern thing I guess but they sure are good.  We have some excess squash and would like to try one out.  I realize we can go to Google and search for one but we want one someone has made that they would make again.  Feel free to link to it in the comments, post the recipe in the comments or use the email me button on the side and send it that way.

Thanks!!



8 comments:

  1. I'm sure it's good, but couscous's texture sèms sorta dry. I bought because of the pandemic and tried it once.

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  2. I used to cook couscous this way but was never completely happy with it.

    Found a new and improved way.
    Put a scant cup of couscous in an over proof dish, pour on a cup of boiling liquid. Leave for 10 mins or so..I have left longer. Massage a tablespoon of oil into the couscous breaking up the grains. Cover with tin foil and bung it in the oven, 170C, for 15 mins or so. Fluff with fork and add veggies etc. It really is a game changer and I have done without the olive oil. The couscous is light and fluffy, always seems a bit claggy before.

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  3. This sounds delicious and healthy! I am definitely trying this as soon as I get out and get some Couscous!

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  4. This is my MIL's squash casserole. She was about as southern as you can get and was a fabulous southern cook.
    https://newhappeningsatthetable.blogspot.com/2013/07/you-say-squash-casserole-i-say-nanas.html

    ReplyDelete
  5. Here's the Squash Casserole Recipe I've used for many years:

    4 – 6 squash, cubed (I use both yellow & zucchini) & cut out most of the seeded portion.
    1/2 can cream of whatever soup (or you can substitute 1/2 c. mayo)
    1/2 - 3/4 cup sour cream
    Mushrooms, sliced (optional)
    Onion (about ½ c.)
    Cheddar cheese (about 1 ½ cups, grated)
    Salt, pepper & oregano & any other herbs you like.
    Breadcrumbs about ½ - ¾ cups
    2T. Butter, melted

    Saute onion, mushrooms & squash until most of the moisture is gone but still kind of crisp.
    Cool in a large bowl
    Mix soup & sour cream in separate bowl
    Add part of soup mixture, cheese & herbs to squash & mix just until combined. Making sure it isn't too 'soupy'. If dry add more soup mixture.
    Put in a prepared casserole dish.
    Mix melted butter with bread crumbs & sprinkle on top of squash mixture.
    Bake at 350 for 30 – 45 minutes.

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  6. I bought some couscous and never made it and now it is in the dump. I may try it again using your cooking directions.

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  7. Hi folks. Here is a recipe from Pillsbury that I have used for years. It's not a casserole but is a great dish. The recipe calls for zucchini, but I have used yellow squash also. If you find mozzarella too stringy, feel free to use the cheese of your choice. Serve with a crisp salad and some hard rolls, and you have a deliciou meal. I usually use the Pillsbury fold-over crusts.

    Zucchini Pie

    4 C. Thin sliced Zucchini
    1/2 C. Chopped Parsley
    1 C. Chopped onion
    1/4-1/2 C. Butter
    1/2 tsp. Salt
    1/2 tsp Pepper
    3 Eggs
    3 C. Shredded Mozz., Muenster, or whatever cheese is in the fridge
    1/4 tsp Garlic Powder
    1/4 tsp Basil
    1 8oz Tube Pillsbury Crescent Rolls, or 9” pie pastry
    1-2 tsp Grey Poupon mustard

    Cook and stir zucchini and onions in butter for 10 min. Stir in Parsley, Salt, Pepper, Garlic Powder, Basil and Oregano.

    In separate bowl, combine 3eggs beaten and cheese. Stir into zucchini mixture.

    For the crust:
    Line a 10' pie pan with cresent Rolls. Spread mustard over crust. (Or you may use regular pie pastry.)

    Pour zucchini mixture into the prepared crust. Bake @ 375 for 18-20 min. Let stand for 10 min. before cutting. Note: Foil may be added to cover crust only for the last 10 min of baking time to prevent burning.


    ReplyDelete

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