recipe fun: couscous, summer squash and cucumber appetizers
While perusing one of my favorite home cooking websites, Food52, I found a great recipe for an appetizer. Great for a party, it’s both light and healthy and quite attractive, plated. All you need to do is combine couscous with sauteed summer squash and zucchini and spoon the mixture into little cucumber cups. Sprinkle some scallions on top as a finishing touch. The original recipe by Socalsustenance is here, on Food 52.*
- 1/2 cup couscous, prepared
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 cup summer squash, diced
- 2 large cucumbers
- 1 tablespoon fresh scallions, chopped
- Prepare couscous as instructed, and chill in refrigerator.
- In a small saute pan, heat olive oil over medium heat.
- Saute diced squash and garlic in olive oil for 4-5 minutes, until garlic is fragrant.
- Add squash mixture to chilled prepared couscous, and season with salt and pepper.
- Return couscous mixture to refrigerator to chill for 20-25 minutes.
- Slice washed cucumbers into 3/4″ inch rounds
- Scoop out seeded center area through 2/3 of the thickness of a slice
- Heap rounded teaspoons of chilled couscous mixture atop the cucumber rounds.
- Garnish with chopped scallions, chill and serve.
*Note: I did alter the recipe to add a little heat, as I thought the mixture was a bit bland without it. A dash of crushed red pepper flakes should accomplish this, or some (very thinly) sliced chile depending on how much heat your guests can handle. I also added some fresh mint, and I think that complements the ingredients of the recipe quite well!