Summer Stew


  • 1 can (141/2 ounce) vegetable broth
  • 13/4 cup couscous
  • 1 tablespoon olive oil
  • 1 jumbo sweet onion, for 11/2 cups chopped
  • 1 pound zucchini (2 medium)
  • 2 teaspoons bottled minced garlic
  • 1 pound yellow squash (2 medium)
  • 1 pound ripe tomatoes (2 medium or 1 large)
  • 1 cup fresh basil leaves, packed
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  1. Pour 1 cup of the vegetable broth and 11/4 cups unsalted water in a 2-quart or larger saucepan and bring it to a boil. When the water boils, stir in the couscous. Cover the pot and remove from the heat. Let it stand for 5 minutes.
  2. Meanwhile, heat the oil on medium heat in an extra-deep, nonstick 12-inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the pan as you chop. Cook, stirring from time to time.
  3. While the onion cooks, rinse the zucchini and cut them into 1/4-inch slices. When the zucchini are all cut, add all of the slices to the pan. Add the remaining 3/4 cup vegetable broth to the pan. Add the garlic. Cook, stirring from time to time.
  4. Rinse and cut the yellow squash into 1/4-inch slices, adding them to the pan as you slice. Stir from time to time.
  5. Core the tomatoes but do not peel them. Cut the tomatoes into bite-size pieces, adding them to the pan as you cut. Cover the pan.
  6. Coarsely chop the basil leaves and add them to the pan. Add the salt and pepper. Recover the pan and cook, uncovering to stir from time to time, about 5 minutes or until the squash are tender but not mushy.
  7. Serve at once over a bed of hot couscous in bowls or soup plates.


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