Best Tunisian Summer Squash Recipes

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25-MINUTE TUNISIAN VEGETABLE COUSCOUS



25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories     World Cuisine Recipes     African

Time 25m

Yield 6

Number Of Ingredients 20

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

Steps:

  • Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
  • Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
  • Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g

FAST SUMMER SQUASH SAUTE



Fast Summer Squash Saute image

"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

6 small yellow summer squash, cut into 1/2-inch slices
1 large sweet onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

TUNISIAN SUMMER SQUASH



Tunisian Summer Squash image

Make and share this Tunisian Summer Squash recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 crookneck yellow squash, cut in cubes
2 zucchini, cut in cubes
1 onion, diced
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon caraway seed, ground
1/4 teaspoon red pepper flakes
2 garlic cloves, crushed
1/4 cup water

Steps:

  • fry onion and garlic until translucent.
  • add spices.
  • fry a little dont burn add water and squash
  • steam on low a few minutes until just cooked.

Nutrition Facts : Calories 93.7, Fat 7.3, SaturatedFat 1.1, Sodium 301.4, Carbohydrate 6.8, Fiber 1.9, Sugar 3.7, Protein 1.8

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