Zucchini and Mushroom Saute over Couscous

I came home from work, picked up the kids, and took said kids to swim lessons – with a dinner plan in mind. The plan was to dine one a yummy salad, some grilled chicken, and some sushi rice. It was a Monday. Things can never go as planned. I opened the fridge and saw that the chicken was still frozen, popsicle frozen. It was already 7pm. I had about five minutes before my six-year-old would self-combust with screams of “I’m Hungry!” I had to do something. I offered tuna or salmon salad. She would have none of it. I found some baby hot dogs. I grilled them up with some onions and served them to her with some ketchup, sliced cucumbers and tomato, and some baby dill pickles.
Now what was I going to eat? Eyeing the fridge and the pantry, I came up with a concoction that was tasty and met the task at hand.

Monday Rushed Dinner – Served over some whole wheat couscous

3 shallots, chopped
3 garlic cloves, chopped
½ large zucchini, diced
1 yellow squash, diced
5 Baby Bella mushrooms, sliced
1 Veggie Italian Sausage by Lightlife, diced
½ cup of cooked or canned cannellini beans
2 plum tomatoes, seeded and chopped
½ cup of vegetable broth
Chopped Fresh Basil
Chopped Fresh Thyme
Olive Oil
Salt
Pepper

 

Sautee the shallots and garlic in olive oil. Add in the Zuchini and squash. Add the “sausage.” Add the rest of ingredients. Cook it on medium heat for 15 minutes. It mushes up a bit. The broth gives it some sauciness.
I served it over couscous, but it would be just as good over rice or pasta even. Enjoy! Have a good week!

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About Hindy Garfinkel
  • http://www.blogger.com/profile/15138496035129296354 Mandakini/Margaret

    That looks so good!

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