I think I can find a recipe to make every day of the week with pumpkins and squash. Sweet or savory, they are happily welcomed in our kitchen in the cooler days of fall.
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.
November is #squashlove month!
Please join in on the #squashlove fun by linking up any squash recipe (pumpkins, winter squashes, zucchini, anything!) from the month of November 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove :).
Cohosted by these talented friends:
Bakerstreet, Bloc de Recetas, Bon a Croquer, Cafe Terra Blog, Elephant Eats, Food Wanderings, Georgie Cakes, Hobby and More, Mike’s Baking, Mis Pensamientos, My Twisted Recipes, No One Likes Crumbley Cookies, Queen’s Notebook, Simply Reem, Skip to Malou, Teaspoon of Spice, The Daily Palette, The Professional Palate, The Spicy RD, Vegan Miam.
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
Directions:
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.
Bring a large pot of salted water to a boil and cook the Israeli couscous until tender, about 10 minutes.
When the chard is tender, drain and add to a large serving dish. Add the onions and zucchini.
Drain but don’t rinse the Israeli couscous and add to the large serving dish.
Thanks for stopping by to say “HI” and I can’t wait to see your squash links.:)
Ciccia says
November 6, 2011 at 2:58 pmDelicious, I'll have it for dinner tonight please!!!
Junia says
November 6, 2011 at 3:08 pmi love the idea of combining butternut with couscous! how DELICIOUS. i'm SO HAPPY you are hosting with us for this month!!! 😀 😀 sending some #squashlove to u!
Georgie says
November 6, 2011 at 3:23 pmThis is a great recipe Lora. Reminds me of childhood fall dinners, my mother made something similar with spinach and squash. It's pure goodness – comfort food for me.
Baker Street says
November 6, 2011 at 3:29 pmWhat a lovely recipe lora! Butternut and couscous! Just divine! 🙂
Sandra says
November 6, 2011 at 4:00 pmThis looks wonderful, and I have feeling taste even better. Love the colors of fall, and all the ingredients above! Nicely done..
Yummy Mummy says
November 6, 2011 at 4:05 pmThis looks delish and I love Israeli Cousous! I linked up my most recent squash recipe 🙂 Thank for the hop!
foodwanderings says
November 6, 2011 at 5:10 pmDid I hear Israeli couscous?! Heehee you got my attention!! I love this and for the first time the other day I tried boiling it like pasta, the method you used here and it worked wonders! It is such a quick packed with flavors dish. Just delicious! Love that click f the chard. I should cook with it more ofte, Love cohosting with you my friend Lora!
Annapet says
November 6, 2011 at 5:40 pmLora, I have been wanting to make something with Israeli Couscous and I am so happy you shared this recipe!
Happy to celebrate Squash Love with you!
Reem | Simply Reem says
November 6, 2011 at 6:50 pmBeautiful Lora!!!!1
I never thought of squash with couscous, I bet this taste super delicious!!!!
Great Recipe dear.
EA-The Spicy RD says
November 6, 2011 at 8:06 pmLove how pretty and colorful this salad is, and it looks delicious too! I can't eat couscous because of the gluten, but I bet this would be fabulous with quinoa too. Happy #squashlove ! Xoxoxo
Reeni says
November 6, 2011 at 9:39 pmThis is full of everything I love and I could eat it hot or cold too! I'll be back to link up this week – butternut squash was already on my menu! xoxo
The Mistress of Spices says
November 6, 2011 at 9:47 pmLooks wonderful and delicious! What a great combination of flavors!
Magic of Spice says
November 7, 2011 at 12:17 amBeautifully colored dish and lovely mix of flavors! Will try and do a squash dish soon 🙂
Happy When Not Hungry says
November 7, 2011 at 12:30 amThis looks beautiful! I love Israel couscous but have never made it with butternut squash before. Great recipe!
Jennifurla says
November 7, 2011 at 12:51 amLooks wonderful, I should make more weeknight dishes like this.
Rosita Vargas says
November 7, 2011 at 12:53 amUn plato espectacular luce sabroso y tentador,abrazos grandes hugs,hugs.
Lizzy says
November 7, 2011 at 1:15 amJust stunning, Lora!!! I love Israeli couscous…and who could resist this beautiful dish? Hope your weekend was as lovely as you~
Our Eyes Eat First says
November 7, 2011 at 3:19 amI havent experimented with swiss chard yet – but this looks like a lovely start – great combo of squash and chard!
Anonymous says
November 7, 2011 at 5:16 amWhat a wonderful salad! We love couscous!
Carolyn says
November 7, 2011 at 12:22 pmLooks delicious, and so healthy! My husband loves Israeli couscous, I know I need to make this for him!
Paula says
November 7, 2011 at 7:28 pmThis is such a colourful salad. Perfect for Fall!
Monet says
November 8, 2011 at 12:00 amYay for squash…and for Israeli couscous! Both so very good. Thank you for sharing another heartfelt post and recipe, Lora. Many blessings this week!
Becky says
November 8, 2011 at 12:08 pmYour squash dish is just gorgeous, with squash, Swiss chard and Israeli Cous Cous. Congrats on the Top 9 today.
I linked up my Squash recipe to your Linky party! Thank you!
Jessica / Green Skies and Sugar Trips says
November 8, 2011 at 1:17 pmooooh this sounds divine!! and congrats on foodbuzz!!!
And I LOVE Squash!!! It's the best part of winter! Well one of the best parts! 😉
Amy says
November 8, 2011 at 2:30 pmThis looks great, how much onion (and what kind) do you use? I do not see onion listed in the ingredients, only in the pics and instructions. Thanks!
BigBearswife says
November 8, 2011 at 2:35 pmI love the colors!
Anonymous says
November 8, 2011 at 2:44 pmThat looks gorgeous – love the large couscous pearls 🙂 I'm definitely trying this one, I have all the ingredients at home already 🙂
Priscilla - She's Cookin' says
November 8, 2011 at 11:43 pmBeautiful colors and perfect fall dish. Love squash and swiss chard, so this is a winner!
Nancy says
November 11, 2011 at 4:59 amIsn't it amazing how such simple ingredients can be combined into a dish that is so much greater than the individual parts? This is definitely one of those dishes!! So colorful and so pretty – what more could we ask for??
Elizabeth @Mango_Queen says
November 17, 2011 at 12:40 amWe love Israeli couscous for family dinners, and this is a great new idea for me to make. Thanks! Glad to cook along with you on this event!
Terra says
November 17, 2011 at 3:15 amThis dish looks sooooo pretty! I love the addition of swiss chard, gorgeous!!! Beauiful, Hugs, Terra