We make pasta almost every day. On some days I like to change things up a bit and make Israeli Couscous salads. I love to eat them at room temperature and the ingredients can be changed according to the season.
Healthy and delicious, this is a dish even my kids love. If you’re vegetarian or vegan, you have to give this recipe a try.
November is #squashlove month!
Please join in on the #squashlove fun by linking up any squash recipe (pumpkins, winter squashes, zucchini, anything!) from the month of November 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove .
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Bakerstreet, Bloc de Recetas, Bon a Croquer, Cafe Terra Blog, Elephant Eats, Food Wanderings, Georgie Cakes, Hobby and More, Mike’s Baking, Mis Pensamientos, My Twisted Recipes, No One Likes Crumbley Cookies, Queen’s Notebook, Simply Reem, Skip to Malou, Teaspoon of Spice, The Daily Palette, The Professional Palate, The Spicy RD, Vegan Miam.
Israeli Couscous Salad with Butternut Squash
2 cups of Israeli couscous
boiled, until fully cooked, drained in a colander,
and rinsed with cold water.
4-6 Tbsp extra virgin olive oil
1 bunch red Swiss chard, rinsed and chopped, sliced thin
1 small organic zucchini, sliced
1 small onion, sliced thin
1 small bunch of flat leaf parsley (you can use basil, as well)
salt and freshly ground pepper to taste
1 tsp of rice vinegar, or other mild vinegar
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
Preheat oven to 475°F.
Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl (don’t overcook).
Swiss chard: Rinse the leaves well in water. Then cut the last half-inch or so off from the ends of each stem. Add 2-3 inches of water into the bottom of a 4 or 5 quart sauce pan, and put on the stove on high heat. You can chop up the rinsed leaves and stems while the water comes to a boil. In a medium sauce pan, when the water is boiling well, pack the chopped greens into the pan and cover with a lid. Reduce heat to medium and let the greens steam for 10-11 minutes.
While the squash and chard is cooking, heat 2 tablespoons of olive oil in a skillet and cook the onions and zucchini over medium-high heat with a bit of salt until the onions are translucent.
Drain but don’t rinse the Israeli couscous and add to the large serving dish.