• 1 tablespoon olive oil
  • 1 Vidalia or other sweet onion, coarsely chopped (about 2 cups)
  • 2 cups vegetable stock
  • 2 zucchini, halved lengthwise and cut into 1/4-inch slices
  • 2 yellow squash, halved lengthwise and cut into 1/4-inch slices
  • 2 large tomatoes, cut into 1-inch cubes
  • 6 cloves garlic, minced
  • 2 teaspoons minced fresh oregano
  • 1/2 cup coarsely chopped fresh basil

To complete the recipe:

  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • Freshly grated pecorino Romano cheese for garnish


  1. To prepare the couscous: Pour the vegetable stock into a medium saucepan; bring to a boil over high heat. Stir in the couscous; cover the pan and remove it from the heat. Let stand for about 5 minutes or until the liquid is completely absorbed.
  2. To make the stew: Heat the oil in a large sauté pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vegetable stock; bring to a boil over medium-high heat. Reduce the heat to medium; stir in the zucchini, yellow squash, tomatoes, garlic, and oregano. Cover and simmer, stirring occasionally, until the vegetables are tender but not mushy, about 5 minutes. Stir in the basil and season to taste. Fluff the couscous with a fork. Stir in the parsley and olive oil; season to taste.
  3. To serve, spread couscous in the bottom of shallow soup plates, top with the stew, and sprinkle with cheese.

Makes 6 cups (6 servings)




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