Summer Vegetable Couscous Plate
Summer squash, sun-dried tomatoes, peppers & onions over toasted lemon couscous with side of hummus
Summer Vegetable Couscous Plate
Summer squash, sun-dried tomatoes, peppers & onions over toasted lemon couscous with side of hummus
Servings
6
Servings
6
Ingredients
Vegetables
Toasted Lemon Parsley Couscous
Hummus
Instructions
Vegetables
  1. In sauté pan over high heat, heat oil. Add onion, garlic, celery and green and red peppers. Stir-fry until tender-crisp, 2 to 3 minutes.
  2. Add yellow squash, zucchini and drained tomato mixture. Stir-fry 3 minutes.
  3. Add broth, lemon juice, salt and black pepper. Bring to a boil. Reduce heat. Simmer 5 minutes.
Couscous
  1. Preheat oven to 375 F.
  2. On parchment-lined sheet pan, spread couscous in thin layer.
  3. Bake until golden brown, 5 to 7 minutes.
  4. In stockpot over medium-high heat, heat oil. Add onion and garlic. Sauté until onion is translucent, 3 to 5 minutes.
  5. Add remaining ingredients except couscous and parsley. Bring to a boil. Remove from heat.
  6. Add couscous. Stir. Cover. Let stand until liquid is absorbed, 8 to 12 minutes. Fluff with fork.
  7. Add parsley. Toss to mix.
Hummus
  1. In food processor, combine all ingredients. Process until smooth.
  2. On a plate, layer 1/2 cup couscous, 3/4 cup vegetable mixture, and banana pepper rings. Place 2 Tbsp hummus on the side and serve.