GEM SQUASH WITH COUSCOUS
- ½ onion
- ½ large brown mushroom
- kernels from 1 corn on the cob
- ¼ red pepper
- 2 gem squash, seeded
- ½ Acorn squash, seeded
- small head of broccoli, only use the florets
- 1 cup Israeli couscous
- 1 large handful of shredded carrots
- ½ cup of bouillon broth
- dash of oil
- salt and pepper
- thyme
- ½ to ¾ wheel of Feta cheese
Steam the squash for 15 – 20 minutes to al dente.
Remove and place in a serving dish that can go in the oven.
Chop up all the ingredients and stir fry all in a dash of VOO (Virgin Olive Oil) by starting with the hard veggies and then add the rest one by one.
Spice as you go along.
Boil the Israeli couscous as per package directions:
1 cup in 1½ cup of liquid. I used 1 cup of water with ½ cup of bouillon.
Bring to a rolling boil and then simmer for 8 minutes in a covered pot.
Stir frequently.
Once veggies and couscous all ready and done, lightly mix and if needed spice to taste.
Scoop out the mixture into the gem squash and heap it in a mound.
Scatter the remainder around the gem squash in the dish or keep aside, as you prefer.
Top with crumbed Feta.
Heat the oven to broil, and bake broil for 10 minutes.
Serve immediate.
Israeli couscous: Also called pearl couscous, is similar to regular couscous in that it’s a small, whole grain-like food made from semolina or wheat flour.
Bouillon: Broth, also known as bouillon, is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
We thoroughly enjoyed it, and have some left over to another meal, which is a huge plus.
Cook Tip:
You can modify the quantities as per your own preference. I must admit, I used whatever I had in the fridge.
Prepared, tried and tested: Own creation, Esme Slabs
