Like many other people, this summer has been full of summer squash! It almost seems to be falling from the sky. I have made zucchini bread (and muffins), I also made these zucchini fritters (really just a summer latke). I just got some more zucchini and yellow squash in my CSA box and I really have no idea what to do with it. To be honest, I couldn’t believe my eyes when I opened the box yesterday and saw more summer squash! Our CSA gives us the ability to check online a few days prior to delivery to see what we’re going to get. So usually by the time we get our box I feel inspired to cook with the ingredients. I was out of town earlier this week so I didn’t have a chance to look at what was coming.
My boyfriend pulled the unwelcome squashes out of the box and asked what my plans were for them. I told him I didn’t know and to put them away for now. We then gave each other a look of “more summer squash? You can’t be serious.” As a side note, while out of town for business I had dinner with my family who was vacationing at the beach in Southern California. My dad made zucchini stuffed with his amazing mushroom risotto (you’ve heard my talk about my dad and his risotto). He got the zucchinis from a friend who grows them in her garden and was desperate to get rid of them. These were literally the largest zucchinis I’d ever seen.
When a similar situation occurred a few weeks ago I decided I had to use the squash that night – no procrastinating! I looked in my pantry and decided to throw some things together and hope for the best. My boyfriend and I are both big fans of Israeli cous cous so that made the cut. I then reached for some organic canned tomatoes and some yellow onions that had also arrived with the CSA goodies. This is all by way of saying that I have a very easy summer recipe for you that can really be adapted to many vegetables (and many different sizes) if you aren’t experiencing the same deluge of summer squash that I am!
And now for the recipe…
1 box Israeli cous cous
2 Tbsp olive oil for cous cous and 2 Tbsp olive oil for ragout
Chicken stock – or vegetable stock (amount according to directions for liquid on cous cous package)
2 small yellow onions (or one large), chopped
1 large can of tomatoes (organic if possible)
A few medium summer squash of any variety, sliced
Salt, pepper, dried oregano, red pepper flakes to taste
Coat sautee pan with the first 2 Tbsp olive oil and turn heat to medium. Pour in cous cous and toast in olive oil for a few minutes and until slightly brown. Add chicken stock according to directions on package. Make sure to stir frequently so that the cous cous doesn’t stick to the bottom of the pan. In another sautee pan cook onion in a bit of olive oil until soft. Pour in can of tomatoes with liquid. Simmer. Add spices, simmer. Add summer squash, stir, simmer. Cook until squash is tender. Plate cous cous and ladel sauce on top. Enjoy!
Yid.Dish: Israeli Cous Cous with Summer Squash Ragout