Vegan Summer Squash with Couscous

Name: Vegan Summer Squash with Couscous
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup Yellow Summer Squash; 1 Vidalia Onion; 1 Bell Pepper, Orange or Red; 2 tbsp Fresh Parsley; 2 pinch Sea Salt; 1 tbsp Grape Seed or Olive Oil; 3/4 cup Couscous; 1 Rapunzel Vegan Vegetarian Bouillion with Sea Salt and Herbs; 1 tsp Basil; 1 dash Pepper; 1 tsp Grape Seed or Olive Oil; 1 tsp Fresh Chopped Parsley; 2 cup Water

bluberry @cook_3129722

Miami, Florida

Good summer dinner.

bluberry @cook_3129722

Miami, Florida

Good summer dinner.

Saved

Ingredients

30 mins

4 servings

Vegetables
2 cupYellow Summer Squash
1Vidalia Onion
1Bell Pepper, Orange or Red
2 tbspFresh Parsley
2 pinchSea Salt
1 tbspGrape Seed or Olive Oil
Couscous
3/4 cupCouscous
1Rapunzel Vegan Vegetarian Bouillion with Sea Salt and Herbs
1 tspBasil
1 dashPepper
1 tspGrape Seed or Olive Oil
1 tspFresh Chopped Parsley
2 cupWater

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Steps

30 mins

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.