How to Prepare Appetizing Vegan Summer Squash with Couscous

Delicious, fresh and tasty.

Vegan Summer Squash with Couscous. Add the couscous and blend well. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth, egg substitute, salt, and pepper. I was intrigued to combine squash with couscous and was thrilled with the results.

Vegan Summer Squash with Couscous 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. The Best Couscous Vegan Recipes on Yummly You can have Vegan Summer Squash with Couscous using 15 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Vegan Summer Squash with Couscous

  1. It's of Vegetables.
  2. You need 2 cup of Yellow Summer Squash.
  3. It's 1 of Vidalia Onion.
  4. It's 1 of Bell Pepper, Orange or Red.
  5. It's 2 tbsp of Fresh Parsley.
  6. You need 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. It's 1 tsp of Basil.
  12. Prepare 1 dash of Pepper.
  13. It's 1 tsp of Grape Seed or Olive Oil.
  14. Prepare 1 tsp of Fresh Chopped Parsley.
  15. Prepare 2 cup of Water.

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. While the beans and couscous cook Prep the remaining ingredients; make the vinaigrette.

Vegan Summer Squash with Couscous step by step

  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..

Cut the squash into ΒΌ-inch-thick pieces. Cut the olives in half, checking for any pits. Butternut squash is brushed with harissa and served with houmous & couscous in this meat-free Monday recipe. See more vegan recipes at Tesco Real Meanwhile, prepare the couscous following the pack instructions. Cover and set aside until fluffed up.