Summer Stew

Recipe Ingredients

14 1/2 oz	411g	Canned vegetable broth - divided
1 3/4 cups	414ml	Couscous - see * Note
1 tablespoon	15ml	Olive oil
1 1/2 cups	93g / 3.3oz	Chopped sweet onion
1 lb	454g / 16oz	Zucchini
2 teaspoons	10ml	Bottled minced garlic
1 lb	454g / 16oz	Yellow squash
1 lb	454g / 16oz	Ripe tomatoes
1 cup	40g / 1.4oz	Fresh basil leaves - (packed)
1/4 teaspoon	1.3ml	Salt - or to taste
1/8 teaspoon	0.6ml	Freshly-ground black pepper - or to taste

Recipe Instructions

* Note: You can substitute chicken broth for vegetable broth in this recipe. If you don't have couscous, use rice.

Pour 1 cup broth and 1 1/4 cups water in a 2-quart or larger saucepan; bring to a boil. Stir in couscous. Cover pot; remove from heat. Let stand for 5 minutes.

Meanwhile, heat oil over medium heat in an extra-deep, nonstick 12-inch skillet that has a lid. Peel and coarsely chop onion, adding it to the pan as you chop. Cook, stirring from time to time.

While onion cooks, rinse zucchini; cut into 1/4-inch slices. Add to pan. Add remaining 3/4 cup broth to pan. Add garlic. Cook, stirring from time to time.

Rinse yellow squash; cut into 1/4-inch slices, adding to pan as you slice. Stir occasionally.

Core tomatoes but do not peel. Cut into bite-size pieces, adding them to the pan as you cut. Cover pan. Coarsely chop basil; add to pan. Add salt and pepper.

Cover pan; cook, uncovering to stir from time to time, about 5 minutes or until squash are tender but not mushy. Serve at once over a bed of hot couscous.

This recipe yields 4 generous servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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