Vegan Summer Squash with Couscous Recipe

Name: Vegan Summer Squash with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup Yellow Summer Squash; 1 Vidalia Onion; 1 Bell Pepper, Orange or Red; 2 tbsp Fresh Parsley; 2 pinch Sea Salt; 1 tbsp Grape Seed or Olive Oil; 3/4 cup Couscous; 1 Rapunzel Vegan Vegetarian Bouillion with Sea Salt and Herbs; 1 tsp Basil; 1 dash Pepper; 1 tsp Grape Seed or Olive Oil; 1 tsp Fresh Chopped Parsley; 2 cup Water

Servings: persons

2 cup Yellow Summer Squash
1 Vidalia Onion
1 Bell Pepper, Orange or Red
2 tbsp Fresh Parsley
2 pinch Sea Salt
1 tbsp Grape Seed or Olive Oil
3/4 cup Couscous
1 Rapunzel Vegan Vegetarian Bouillion with Sea Salt and Herbs
1 tsp Basil
1 dash Pepper
1 tsp Grape Seed or Olive Oil
1 tsp Fresh Chopped Parsley
2 cup Water

1
This is a nice light vegan dinner for summertime that doesn't require much time over a stove.
2
This can also be used as a healthy side dish when served in smaller portions.
3
Slice peeled onion in half, turn and cut long thin slices.
4
Cut squash into 1/4 inch slices
5
Remove stem, ribs and seeds from bell pepper and discard.
6
Cut bell pepper into one inch chunks.
7
Chop parsley finely.
8
In saute pan, add oil and onions, cook over low heat.
9
Once onions start to turn clear, add bell pepper.
10
Continue cooking.
11
Add squash, parsley and salt.
12
Cook until squash begins to turn translucent.
13
Turn off heat when vegetables achieve desired state.
14
In a small sauce pan, set 2 cups water to boil with the bouillon cube and oil.
15
When water comes to a boil, add basil, pepper and couscous.
16
Remove from heat, cover and let stand 5 minutes.
17
After the 5 minutes, stir couscous, then turn into a serving bowl.
18
Fold in vegetables.
19
Sprinkle fresh parsley on finished dish.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cup Yellow Summer Squash, 1 Vidalia Onion, 1 Bell Pepper, Orange or Red, 2 tbsp Fresh Parsley, and more.

Yes, Vegan Summer Squash with Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Summer Squash with Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions