Pattypan couscous with sundried tomatoes

This is a short and sweet post about a simple side dish which I have made a million ways and will keep on making until there is a worldwide shortage of Israeli couscous. With a base of sauted onions and some stock, you can add pretty much anything to the mix and come up with a satisfying and delicious meal.

The victim this week was the Pattypan squash, an ingredient I had, once again, never cooked with. Reassured that it cooked quickly, I decided to add it to this simple base. I’m not totally sure how this veggie has escaped until now, since it is basically the cutest vegetable I have ever seen. The taste for those who have not tried it is basically like a slightly sweeter and gentler zucchini. There seemed to also be less liquid cooking off from it, more like a typical squash. Together with sundried tomatoes and pea shoots, it made quite a nice spring dish. We added tofu to stir in some protein without making the dish too heavy, but next time I think I will use chicken breast (sorry folks, I’m an unswayable carnivore).

IMG_7799aI have one other variation of this dish which will deserve it’s own dedicated post, so stay tuned. That one is much more stunning and praise worthy. But if you’re looking for a quick summer main dish or side, give this one a spin.

 

– Ana

Print Recipe
Pattypan squash couscous with sundried tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Ingredients
  • 2 cups veggie stock
  • 1 1/2 cup israeli couscous
  • 1 tbsp butter
  • 1 onion, chopped
  • 4 pattypan squash, chopped
  • sundried tomatoes, cut into strips
  • protein of your choice optional
  • pea shoots optional for topping
  • 1 lemon, juiced
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Ingredients
  • 2 cups veggie stock
  • 1 1/2 cup israeli couscous
  • 1 tbsp butter
  • 1 onion, chopped
  • 4 pattypan squash, chopped
  • sundried tomatoes, cut into strips
  • protein of your choice optional
  • pea shoots optional for topping
  • 1 lemon, juiced
Instructions
  1. In a pot, bring the stock to a boil and add the couscous. Extra flavour can be added here by roasting the couscous in a dry pan before adding it to the stock, but I got lazy this time. This adds a bit of a nutty flavour to the dish if you have time to do it. Cook according to package instructions.
  2. In a large pan, melt the butter and add the chopped onions, over medium heat until softened.
  3. Add pattypan squash and saute until they start to slightly soften as well. If you are adding protein, you can add it here as well, or cook it separately and then add it in. We used seasoned firm tofu (had never tried it before) and it went with the flavour surprisingly well.
  4. Add the sundried tomatoes and stir in the couscous to combine. Sprinkle the juice of one lemon over top and stir it in to coat evenly.
  5. Top with chopped pea shoots or your choice of herb, green onion, the possibilities are many.