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About the Dish

  • Whole Wheat Couscous

    Whole Wheat Couscous

  • Spring Onion

    Spring Onion

  • Green Beans

    Green Beans

  • Squash

    Squash

  • Cherry Tomatoes

    Cherry Tomatoes

  • Basil

    Basil

  • Pumpkin Seeds

    Pumpkin Seeds

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Remove and discard green bean tips, then cut beans into 3/4-inch pieces. Peel and mince garlic. Chop green onions, keeping white and green parts separate. Pick and chop parsley leaves. Remove tips from squash, then cut into 3/4-inch pieces (dices or slices are fine). Halve tomatoes through the blossom end. Pick and thinly slice basil leaves. Pick and chop parsley leaves.
2
In a small saucepan combine 1 cup water and 1/4 teaspoon kosher salt. Place over high heat. Place couscous in a bowl. When the water boils, pour over couscous, and cover tightly. Let stand, covered.
3
Heat a large skillet over medium-high heat, and add 1 teaspoon olive oil. Add garlic, onion whites and green beans. Cook, stirring, until garlic begins to become translucent, 1-2 minutes. Do not let garlic brown.
4
Stir in squash and onion greens. Cook while stirring until squash begins to soften, about 2-3 minutes.
5
Remove from heat, and add couscous, cherry tomatoes, basil and remaining 2 teaspoons olive oil.
6
Divide between 2 plates. Top with pumpkin seeds and parsley. Enjoy!