Couscous With Yellow Squash
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon butter
- 1tablespoon olive oil
- ¼cup finely chopped onion
- 1teaspoon finely chopped garlic
- ¾cup diced yellow squash cut into ¼-inch cubes
- Salt and freshly ground pepper to taste
- 1¼cups fresh or canned chicken broth
- 1cup precooked couscous
- ¼cup coarsely chopped fresh coriander
Nutritional analysis per serving (4 servings)
240 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 7 grams protein; 387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
- Step 2
Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.
Private Notes
Comments
I made this with uncooked couscous, vegetable broth instead of chicken broth, and doubled the recipe. Thanks to other commenters for noting that the couscous should be uncooked. It was pleasant but pretty bland. Like other commenters, I added some fresh lemon juice and more olive oil to top, and it was still pretty bland, but even more pleasant.
Should definitely be uncooked couscous. I made this with more garlic, shallots instead of onion, vegetable broth instead of chicken broth, and uncooked couscous and it came out quite good! For a different flavor, it's nice with some dill and fresh squeezed lemon juice. Nice quick and easy recipe!
I followed the other people who commented before me: the couscous should be uncooked. When you do that, omg, it turns out amazing. Great meal to pack to work etc.
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