Recipe: Summer Stew with Couscous (using squash and tomatoes, no meat)

SUMMER STEW WITH COUSCOUS

"An uncomplicated recipe for prolific gardeners, or their friends who have been awarded their summer bounty. Feel free to add or substitute other vegetables, such as green beans, corn, peas, or whatever is in overflowing supply. And so the tender vegetables won't be overcooked, it's best to make this just before serving."



3 1/2 cups vegetable stock, divided use
1 1/2 cups couscous*
1 tablespoon olive oil
1 Vidalia or other sweet onion, coarsely chopped (about 2 cups)
2 cups vegetable stock
2 zucchini, halved lengthwise and cut into 1/4-inch slices**
2 yellow squash, halved lengthwise and cut into 1/4-inch slices**
2 large tomatoes, cut Into 1-inch cubes
6 cloves garlic, minced
2 teaspoons minced fresh oregano
1/2 cup coarsely chopped fresh basil

TO COMPLETE THE RECIPE:
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste
Freshly grated pecorino Romano cheese for garnish (vegan recipe if cheese garnish is omitted)

TO PREPARE THE COUSCOUS:
Pour 1 1/2 cups of the vegetable stock into a medium saucepan; bring to a boil over high heat. Stir in the couscous; cover the pan and remove it from the heat. Let stand for about 5 minutes or until the liquid is completely absorbed.

TO MAKE THE STEW:
Heat the oil in a large saute pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Stir in the remaining 2 cups vegetable stock; bring to a boil over medium-high heat. Reduce the heat to medium; stir in the zucchini, yellow squash, tomatoes, garlic, and oregano. Cover and simmer, stirring occasionally, until the vegetables are tender but not mushy, about 5 minutes. Stir in the basil and season to taste.

Fluff the couscous with a fork. Stir in the parsley and olive oil; season to taste.

TO SERVE:
Spread couscous in the bottom of shallow soup plates, top with the stew, and sprinkle with cheese.

**When substituting vegetables, keep in mind that firmer vegetables will take longer to cook, so be sure to add them first.

*Couscous, sometimes called Moroccan pasta, is a tiny, beadlike pasta made from 12 semolina flour. It is available both in white and whole-wheat varieties in most supermarkets. It keeps almost indefinitely in a tightly closed container in a dark, dry place.

NOTES: This stew and the couscous are best when prepared just before serving.

Makes 4 cups (4 servings)
Source: A Beautiful Bowl of Soup by Paulette Mitchell and William Meppem