Good Recipes from Friendly Eaters
Couscous with Fennel, Summer Squash, and Cherry Tomatoes
Image by http://www.flickr.com/photos/avlxyz/
1 1/2 tablespoons butter
1 fennel bulb, base removed and cut into 1/4-inch cubes (about2 cups)
2 small summer squash, cut in half lengthwise and thinly sliced
1/2 pint of cherry tomatoes, cut in half
2 cups chicken or vegetable stock
1 cup water
2 cups couscous (about 12 ounces)
3 tablespoons chopped fresh pea tendrils, chives, or green onions
Melt butter in large saucepan over medium heat. Add fennel cubes and sliced summer squash. Sauté until fennel cubes and squash slices are almost tender (about 5 minutes), then add cherry tomatoes and sauté for an additional 2 minutes. Add chicken or vegetable stock and 1 cup water and bring to a boil. Stir in the couscous. Remove from heat, cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork and garnish with fresh pea tendrils. Season with salt and pepper and enjoy!
From fruitguys.com.
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