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.
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 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.