Baked Couscous with Summer Squash and Herbs

  • MichelleS Posted: 04/24/09
    Worthy of a Special Occasion

    Well my end result looked good and pretty much just like the picture, but it was tasteless. I even added garlic and used nice spirng onions when sauteeing the squash. Perhaps some wine to add to simmer the squash mixture in for a bit. I also thought feta cheese would flavor it a ton more than the cheese called for. I really did not eat much of it and now I have a lot left over that i will probably throw away.

  • nancyalex Posted: 08/31/10
    Worthy of a Special Occasion

    I was intrigued to combine squash with couscous and was thrilled with the results. It was light and flavorful with the fresh basil and oregano. I made the recipe exactly as it called for and served it with marinated steak tips and fresh sliced tomatoes in tarragon vinegar with alittle sugar and fresh basil. Parmesan sourdough bread rounded out the menu and the meal was very memorable. I will definitely make this again.

  • Courtney63 Posted: 05/31/11
    Worthy of a Special Occasion

    This was just delicious! I used an egg, rather than the egg substitute, and that didn't seem to make a difference. Next time I may add zucchini for additional flavor and color, but I will definitely make this again.

  • pinkpinkmoon Posted: 06/26/12
    Worthy of a Special Occasion

    I made this tonight with one little tweak: I used sharp cheddar in place of the fontina because I had all of the ingredients, and it would have been silly to go to the store just for a different kind of cheese. This was a delicious side dish, and a great way to use the summer squash and spring onions I had in my CSA this week. The cheese brought most of the flavor, so don't skip it, otherwise it will be bland. I thought the cheddar worked just fine in place of the fontina, though I'd imagine gouda would also give it a great flavor.

  • BlueeyedSara7 Posted: 07/02/13
    Worthy of a Special Occasion

    Even with a few substitutions I really enjoyed this recipe. Like another reviewer, I didn't have fontina so I replaced it with monterey jack. I also wasn't going to buy egg substitute for just one recipe so I used two egg whites, plus the zucchini looked better than the summer squash so I went it instead. I will definitely make again and next time I may throw in some asparagus as well.

  • salchichatu Posted: 08/16/14
    Worthy of a Special Occasion

    This was pretty boring and more trouble than it's worth.

  • nidomhnail Posted: 09/18/13
    Worthy of a Special Occasion

    I agree with Michelle S that the dish is tasteless. Dish did not need the additional chicken broth, it tuned the couscous to mush.

  • AmandaBureau Posted: 07/09/14
    Worthy of a Special Occasion

    I didn't have enough couscous, so used half quinoa. It worked well - and made the dish substantive enough for a vegetarian entree.


More From Cooking Light