What do you do with all that beautiful and abundant patty pan squash that is filling up your garden? Create a delicious and refreshing end of summer salad to bring to the Labor Day weekend party!
This salad is delicious warm or can be served at room temperature. Serve as is or over a bed of fresh garden greens and enjoy the fruits of your labor!
1 cup Israeli couscous (try farro or for gluten free quinoa or wild rice)
3 cups water
4 cups sliced patty pan squash
1/2 cup diced green onions
1 cup chopped grape tomatoes
1/4 cup chopped fresh parsley
1/2 cup toasted sliced or slivered almonds
1 teaspoon dried oregano
1/4 -1/2 teaspoon sea salt
1/4 teaspoon black pepper
pinch of red pepper flakes
1 teaspoon balsamic vinegar
In medium saucepan on medium heat, add about 1 Tablespoon olive oil then pour in couscous. Stir couscous until coated with oil. Cook until they are lightly toasted. Pour in water, bring to a gentle boil and cook until water is absorbed and couscous is tender.
In medium saute pan on medium heat, add about 1 Tablespoon olive oil and the patty pan squash. Stir the squash to coat with oil. Add the green onions and spices and saute about 3 minutes. Add the tomatoes and parsley and saute another couple of minutes. When squash is lightly toasted and softer but not mushy, add almonds in.
Turn off heat in pan and add cooked couscous or other grain. Drizzle on balsamic vinegar and add any additional spices to taste.
This blog is an exploration of life, love, adventure and art primarily through the medium of food.