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About the Dish

  • Shallot

    Shallot

  • Toasted Peanuts

    Toasted Peanuts

  • Whole Wheat Israeli Couscous

    Whole Wheat Israeli Couscous

  • PeachDish Salt

    PeachDish Salt

  • Summer Squash

    Summer Squash

  • Salad Tomatoes

    Salad Tomatoes

  • Garlic

    Garlic

  • Sprouts

    Sprouts

  • Lemon

    Lemon

  • Parsley

    Parsley

  • Grated Parmesan

    Grated Parmesan

METHOD

1
Prepare your mise en place: Mince garlic. Mince shallot. Peel summer squash if skins are tough and dice flesh into 1/2-inch cubes. Coarsely chop tomatoes. Peel and mince garlic. Pick and chop parsley leaves. Halve lemon, and juice 1 half (save remaining half for another use).
2
Place a sauce pan with a lid over medium heat. Add 1 teaspoon olive oil and shallots. Stir and cook until shallot is soft, about 4 minutes. Stir in peanuts and couscous. Cook, stirring frequently, until lightly toasted, 2 - 3 minutes.
3
Carefully add 2 1/2 cups water. Stir in 1/4 teaspoon PeachDish Salt, and increase heat to high. When liquid comes to a boil, reduce heat to low. Cook, stirring occasionally, until all liquid has been absorbed and couscous is tender, 15-16 minutes.
4
Place a sauté pan over medium heat. When hot, add 1 teaspoon olive oil. Stir in squash, and cook until squash is softened, about 5 minutes.
5
Stir in tomatoes and cook until softened and liquid begins to evaporate, about 5 minutes. Stir in garlic, and cook 1 minute. Remove from heat. Sprinkle with 1/4 teaspoon PeachDish Salt and parsley. Stir to combine.
6
Combine couscous and squash mixture. Sprinkle with lemon juice, and stir. Divide couscous between 2 bowls. Top each with Parmesan and microgreens. Enjoy!