Squash, Feta, and Couscous Skillet

Is it squash season? Are all of your gardens bursting with zucchini and yellow squash and cherry tomatoes and red peppers? I really have no idea if it is that time of year or not as we do not have a garden. And even if we did have a garden, it likely would not have lasted this long. In fact, the only living things that have been entrusted to our care and that have managed to survive are children, a cat, and an amaryllis Micah got me for my birthday and which thrives when neglected. I still feel bad about that poor, poor turtle we were tending over the holidays . . . sigh. Anyway, I ask because I thought that if your gardens were overflowing with all of that goodness, then you might like this recipe. And if they are not, then you’ll have to do what I did and visit the produce section of your grocery store. Not quite as fun or rewarding as eating things you grew yourself, but city-dwellers with no yards, flower boxes, or access to soil need to eat too.

I’ve made this dish twice in two weeks. Once as written in the original recipe — as stuffed peppers — and once with the peppers chopped up and added to the skillet. If you’re in the mood for stuffed peppers, go for it. But I prefer the simplicity of preparation as well as the simplicity of eating the dish with the peppers chopped up. How do you eat a stuffed pepper, anyway? Do you eat all the stuffing first and then the pepper after? Do you try to cut up the pepper as you are eating the stuffing? Or do you cut the pepper up from the beginning and forget about the coolness of having a pepper act as your bowl? We had difficulty deciding how to handle the situation the first time around.

Squash, Feta, and Couscous Skillet adapted from Epicurious via Smitten Kitchen

1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise and sliced thin
6 oz yellow squash, quartered lengthwise and sliced thin
1-2 large bell peppers chopped into bite-sized pieces
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed or about 2 cups cooked chickpeas if you cook them yourself
4 oz crumbled feta cheese (about 1 cup)
Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, peppers, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Add the couscous to the skillet and toss with the vegetables. Stir in the crumbled feta. Serve.
Delicious and nutritious. Yum.
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1 Comment

  1. I was looking at this and hoping, silently that I would have all the ingredients. And…YES! I do! This looks delicious!


    lizzie Reply:

    I hope you like it as much as we did . . . and it’s such a quick one to put together.


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