• Eliana

Couscous Squash Potato Hash | Don't Reinvent the Wheel

When something works, it just works. So why reinvent the wheel? Potato hash works, so instead of reinventing the wheel, I'm just adding a thing or two to spruce it up and give it a little bit of a makeover, that's all! Often times, we try too hard to come up with crazy new inventive creations that just don't work out quite as well. Why force something to work when you already have got it going on? Don't make life harder for yourself, find tricks to make it easier, especially when it comes to cooking in the kitchen. As a teacher, if another teacher had an amazing lesson plan, we'd collaborate and see what worked for their students and tweak it to fit the needs of my own. Adapting is the key role, adapt things to fit your needs.

My in-laws were coming over the other night for dinner. I knew I wanted to make something yummy for them since they haven't had my cooking all that much. Corey and his parents were very impressed with this dish and it couldn't be easier to make. Simplicity is key, but more importantly adapting recipes that already work to create new even better recipes is what it's all about!

Here's what you're going to need, a whole lot of yum! I like using Israeli couscous because the grains are bigger and more fun to eat! Instead of a red onion, you can also use a shallot, but lately I've been all about red onions.

Chop all your veggies into pretty even small pieces. This will help cook the vegetables at roughly the same time. Place the chopped potatoes in a bowl and microwave for 2 minutes, until tender. In doing so, you speed up the cooking process, so your potatoes will be done cooking around the same time as your squash- sometimes things need a little boost in life.

Now in a small saucepan, heat 1 tablespoon of butter over medium heat. Add the couscous and stir until lightly toasted, about 2 minutes. Add the chicken broth, bring to a boil and cover the pan. Remove the heat and let stand for about 10 minutes, or until all the liquid has been absorbed. If there is some liquid left, bring the pot back to low heat and stir, until all the liquid has been absorbed. Remove the lid and fluff the couscous with a fork. Season with salt and pepper, to taste.

Meanwhile, in a medium pan, heat olive oil over medium-high heat. Add the garlic and sauté for 2 minutes. Add the potatoes, squash, zucchini, onions, parsley, oregano, and paprika. Cook, stirring occasionally, until golden brown and softened, about 8 to 10 minutes.

Add the cooked couscous and remaining tablespoon butter, mix to combine, about 2 minutes. Season with salt and pepper, to taste. Serve warm.

Couscous with Potato Squash Hash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 to 6 servings

Ingredients:

2 baby purple potatoes, chopped

2 baby red potatoes, chopped

2 tablespoons butter

1 cup Israeli couscous

1 cup chicken broth

2 tablespoons olive oil

2 garlic cloves, minced

1 small yellow squash, chopped

1 small zucchini, chopped

1 small red onion, thinly sliced

1 teaspoon dried parsley flakes

1 teaspoon dried oregano flakes

1/2 teaspoon paprika

Directions:

Place the chopped potatoes in a bowl and microwave for 2 minutes, until tender.

In a small saucepan, heat 1 tablespoon butter over medium heat. Add the couscous and stir until lightly toasted, about 2 minutes. Add chicken broth, bring to a boil and cover the pan. Remove the heat and let stand for about 10 minutes, or until all the liquid has been absorbed. Remove the lid and fluff the couscous with a fork the Season with salt and pepper.

Meanwhile, in a medium pan, heat olive oil over medium-high heat. Add the garlic and sauté for 2 minutes. Add the potatoes, squash, zucchini, onions, parsley, oregano, and paprika. Cook, stirring occasionally, until golden brown and softened, about 8 to 10 minutes. Add the cooked couscous and remaining tablespoon butter, mix to combine, about 2 minutes. Season with salt and pepper, to taste. Serve warm.

- theWholeELchilada

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