CaraG's Notes:
Expand2 yellow Squash, cubed Ask a question about this ingredient
2 zucchini, cubed Ask a question about this ingredient
1 cup Porcini Mushrooms, diced Ask a question about this ingredient
1/2 leek, chopped Ask a question about this ingredient
1 teaspoon dried basil Ask a question about this ingredient
1 cup Israeli couscous Ask a question about this ingredient
2 cups chicken stock or vegetable stock Ask a question about this ingredient
1/4 cup whole grain or dijon mustard Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
extra-virgin olive oil Ask a question about this ingredient
1 teaspoon garlic powder Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
1/4 cup parmesan cheese, grated Ask a question about this ingredient
Add couscous to 1 tablespoon of olive oil over medium heat until lightly toasted. Cover with chicken stock and cook according to package instructions.
Ask a question about this stepSautee squash, zucchini, mushrooms, leeks & basil in olive oil until vegetables are softened.
Ask a question about this stepAdd cooked couscous to vegetable mixture and sautee lightly , approximately 5 minutes.
Ask a question about this stepIn a bowl, add mustard, balsamic vinegar, garlic powder, salt and pepper. Combine with a whisk and fold in vegetable/couscous mixture. Add Parmesan cheese. Serve at room temperature.
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Miranda is an editor at Food52.
