I’m receiving a massage at home from my friend Tam tonight – we do trades, so after working on her earlier this week, it’s my turn! I’m pretty darn lucky.
We’ve been a bit lazy in our kitchen lately, eating takeout and toast, so I’m also craving a homemade meal. I prepped this dish early so that when I’m sacked out in bliss on the massage table and Chris comes home from work, he can pop it in the oven. I can’t think of anything better than ending a massage with a baked, cheesy, vegetable-packed dish. It’s another one of those ultra-adaptable dinners (or side dishes if you want to find some protein) – you can change the veggie, the cheese, the herbs, the grain. Whatever tickles your boat. Floats your fancy? Anyway…
Baked Couscous with Zucchini and Herbs
1 3/4 cup water or stock (divided)
3/4 cup uncooked couscous
grapeseed oil (olive works too)
about 2 cups quartered, sliced zucchini
1 bunch green onions, white and firm greens sliced
3 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
2 pressed garlic cloves
1/2 cup grated cheddar cheese (the cheese you choose will largely determine the style of dish – you can try parmesean for a more sophisticated dish. Cheese you choose, cheese you choose…)
1 egg, lightly beaten
salt and white pepper to taste
Preheat oven to 400° if baking right away. Bring 1 cup of the water or stock to a boil, then slowly stir in the couscous. Turn off the heat and cover tightly. Let it stand for 5 minutes, then fluff it with a fork. Set aside.
Heat a large skillet over medium-high heat, then add a bit of oil. Add the squash, onions, basil, oregano and garlic and saute until the squash is tender, about 10 minutes.
Combine the couscous, squash mixture, 1/4 cup cheese, beaten egg, 3/4 cup water or stock and salt and pepper in a large bowl. Transfer this mixture to a greased glass baking dish (I used a round 8″), and cover with the remaining cheese. Bake at 400° for 35 minutes or until golden. Yawn, stretch, slowly get up from the massage table, then dig in. Now that’s relaxing.
Looks delicious Carrie – I’ll have to add zucchini and couscous to my shopping list right away. XOXO
Hmm, this my be a way to get the hubby to eat more veggies. I’m pretty sure he’ll eat anything with cheese. Kinda like Homer…
Thanks, Ma!
Lotus – cheese works for us, too – everything’s better with butter and cheese, me thinks. And it looks like you have some extra quinoa to use up – it’d work well here too, just FYI!
Eeek, I’m not too sure about the quinoa. I’ll have to give my nose a break and try it again in a bit. I guess I like my ‘grains’ to taste wheaty and have a nice chew. I may just need to alter my expectations.
Hey that looks great! I never know what to do with couscous beyond what it is in it’s own right and flavoured … I’m betting my kids’ll eat this too.
Cheers
Alasdair
I made this for dinner tonight and it was delicious! We added hot sauce for an extra kick. Next time, I think I’ll add some spicy sausage.
Very tasty!
Looks delicious! I can’t wait to try it. Maybe I’ll have to schedule a massage, to get the full effect…
Hope your kids like it!
Ooh, something spicy in there sounds good. Maybe I’ll start experimenting some more – thanks Jen!
The massage is mandatory – good call!
It is as delicous as it looks!
I tried it last night, and couldn’t stop eating it! I am putting it on the regular rotation. Brilliant recipe. Thanks so much for sharing!
PS: Would you mind if I posted a link to your recipe from my site?
Not at all, Maggie – I’d be honored! Glad you liked it.
[...] favorite new dish is Carrie’s Comfort CousCous, which I discovered at Eating The Garden. My picture (below) doesn’t do justice to this [...]