How to Prepare Tasty Vegan Summer Squash with Couscous

Vegan Summer Squash with Couscous. I used squash and zucchini to incorporate some more color, but if you have a penchant for one over Toss the couscous with a fork so the grains don't start clumping together, pour into a large mixing bowl Made it vegan with agave instead of honey, easily tripled the squash and used a small onion. The Best Couscous Vegan Recipes on Yummly Add the couscous and blend well.

Cover and set aside until fluffed up. This recipe celebrates the variety and versatility of summer squash, which is wonderfully abundant this time of year. We're hollowing out tender zucchini to use as a delicious vessel for a combination of fluffy couscous, tangy goat cheese and bright mint—then baking it all for the perfect, savory bite. You can cook Vegan Summer Squash with Couscous using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Vegan Summer Squash with Couscous

1. It's of Vegetables.
2. Prepare 2 cup of Yellow Summer Squash.
3. Prepare 1 of Vidalia Onion.
4. Prepare 1 of Bell Pepper, Orange or Red.
5. It's 2 tbsp of Fresh Parsley.
6. Prepare 2 pinch of Sea Salt.
7. You need 1 tbsp of Grape Seed or Olive Oil.
8. You need of Couscous.
9. It's 3/4 cup of Couscous.
10. You need 1 of Rapunzel Vegan Vegetarian Bouillion with Sea Salt and Herbs.
11. Prepare 1 tsp of Basil.
12. Prepare 1 dash of Pepper.
13. Prepare 1 tsp of Grape Seed or Olive Oil.
14. Prepare 1 tsp of Fresh Chopped Parsley.
15. You need 2 cup of Water.

While the beans and couscous cook Prep the remaining ingredients; make the vinaigrette. Cut the squash into ¼-inch-thick pieces. Cut the olives in half, checking for any pits. This Vegan Summer Squash Rigatoni is the perfect summer dinner.

Vegan Summer Squash with Couscous instructions

1. This is a nice light vegan dinner for summertime that doesn't require much time over a stove. This can also be used as a healthy side dish when served in smaller portions..
2. Slice peeled onion in half, turn and cut long thin slices..
3. Cut squash into 1/4 inch slices.
4. Remove stem, ribs and seeds from bell pepper and discard. Cut bell pepper into one inch chunks..
5. Chop parsley finely..
6. In saute pan, add oil and onions, cook over low heat..
7. Once onions start to turn clear, add bell pepper. Continue cooking..
8. Add squash, parsley and salt. Cook until squash begins to turn translucent. Turn off heat when vegetables achieve desired state..
9. In a small sauce pan, set 2 cups water to boil with the bouillon cube and oil..
10. When water comes to a boil, add basil, pepper and couscous. Remove from heat, cover and let stand 5 minutes..
11. After the 5 minutes, stir couscous, then turn into a serving bowl. Fold in vegetables..
12. Sprinkle fresh parsley on finished dish..

If you haven't noticed, squash is overflowing at the farmer's market right now. It is that time of year when you could easily eat squash at every meal. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. While the squash and onions are roasting, you can plump the cranberries and make the couscous. All that's left is to toss everything together with the vinaigrette.