About the Dish

  • Whole Wheat Pearl Couscous

    Whole Wheat Pearl Couscous

  • Toasted Peanuts

    Toasted Peanuts

  • PeachDish Salt

    PeachDish Salt

  • Shallot

    Shallot

  • Summer Squash

    Summer Squash

  • Salad Tomatoes

    Salad Tomatoes

  • Garlic

    Garlic

  • Parsley

    Parsley

  • Lemon

    Lemon

  • Microgreens

    Microgreens

METHOD

1
Place a saucepan with a lid over medium heat. Add 1 teaspoon olive oil. When oil is hot, add couscous and peanuts. Cook, stirring frequently, until lightly toasted, 2-3 minutes.
2
• Add 2 cups water and 1/4 teaspoon PeachDish Salt. Increase heat to high. • When liquid boils, reduce heat to low. Simmer, stirring occasionally, until couscous is tender, 10-12 minutes. • Drain any excess liquid.
3
MISE EN PLACE • Peel and mince shallot. • Cut squash into 1/2-inch dice. • Coarsely chop tomatoes. • Peel and mince garlic. • Pick and chop parsley leaves. • Halve lemon. Juice 1 half (save remaining half for another use).
4
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, stir in shallot. Cook, stirring, until shallot begins to become translucent, 1-2 minutes. • Add squash. Cook, stirring occasionally, until squash is tender, 4-5 minutes.
5
• Add tomatoes. Cook, stirring, until tomatoes wilt and liquid begins to evaporate, 2-3 minutes. • Add garlic. Cook, stirring, until fragrant, about 1 minute. • Remove from heat. Fold in parsley and 1/4 teaspoon PeachDish Salt.
6
• Add couscous to squash. Stir in lemon juice. • Divide couscous between 2 bowls. • Top with microgreens, and enjoy!

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