Couscous with Yellow Squash Ragout

Sautéed vegetables are finished with fresh basil and a touch of balsamic, then served over light, fluffy couscous for a balanced and vibrant dish.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

• 1 medium yellow squash, diced

• 1 tomato, diced

• ½ small red onion, diced

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 1 cup dry couscous

• 1 cup water

• 1–1½ tablespoons balsamic vinegar

• 8 fresh basil leaves, roughly chopped

• freshly ground black pepper

Instructions

1. Bring the water to a boil. Stir in the couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and set aside.

2. In a skillet over medium heat, melt the butter with the olive oil.

3. Add the red onion and cook for 3–4 minutes until softened.

4. Add the squash and cook until just tender, stirring occasionally, about 5–6 minutes.

5. Add black pepper, then stir in the tomato and cook for 1–2 minutes until just warmed through.

6. Remove from heat and stir in the balsamic vinegar and basil.

7. Spoon the couscous onto plates and top with the squash ragout.

Cook’s Note

Start with 1 tablespoon of balsamic and add more to taste — too much can overpower the vegetables. A small drizzle of olive oil just before serving helps round out the flavors.