One skillet does all the work for these roasted vegetables. A perfect way to highlight the last of your summer vegetables. Tossed in with some delicious feta cheese, Kalamata olives, pine nuts and soft couscous, this is a gorgeous side dish that can also make for a veggie packed weeknight meal.
Let’s get started with the couscous:
Couscous has a similar feel to pasta although technically it is made from rolling bits of crushed durum wheat semolina in flour until it forms the small granules. It turns delightfully light and fluffy after cooked.
The great thing about couscous is how simple it is to make. Start with 1 part couscous to 1.5 parts of boiling water. Cover, turn the heat off and let it sit undisturbed for ten minutes. After ten minutes fluff and set aside.
Now our vegetables:
Heat 1 tbsp of your olive oil in a cast iron or regular skillet over medium high heat. In batches, place your sliced zucchini and squash in a single layer around the skillet and cook until golden brown and slightly caramelized, about 5 minutes. Flip and do the same on the other side. Continue until all the zucchini and squash are cooked then set aside to cool slightly. Once cooled, slice into half.
In the same skillet, heat the remaining tbsp of olive oil and toss in your tomatoes and garlic. Cook, tossing often, until the garlic is soft and the tomatoes start to burst slightly.
Finish it off:
In a large bowl combine your prepared couscous with all the vegetables, the Kalamata olives, feta cheese and pine nuts. Season with salt and pepper to taste and serve in a large bowl with you sage sprinkled on top.
Ingredients
- 2 cups prepared couscous
- 2 tbsp olive oil
- 2 zucchini cut into 1 inch slices
- 2 yellow squash cut into 1 inch slices
- 8 ounces mixed cherry tomatoes
- 2 gloves of garlic chopped
- 1 cup kalamata olives sliced into halves
- 1 cup of feta cheese
- ½ cup toasted pine nuts
- 1 tbsp chopped fresh sage
- Salt and pepper
Instructions
- Heat 1 tbsp of your olive oil in a cast iron or regular skillet over medium high heat. In batches, place your sliced zucchini and squash in a single layer around the skillet and cook until golden brown and slightly caramelized, about 5 minutes. Flip and do the same on the other side. Continue until all the zucchini and squash are cooked then set aside to cool slightly. Once cooled, slice into half.
- In the same skillet, heat the remaining tbsp of olive oil and toss in your tomatoes and garlic. Cook tossing often until the garlic is soft and the tomatoes start to burst slightly.
- In a large bowl combine your prepared couscous with all the vegetables, the kalamata olives, feta cheese and pine nuts. Season with salt and pepper to taste and serve in a large bowl with you sage sprinkled on top.
