Squash the Summer-Drama Salad

The food so nice, they named it twice-Cous Cous Squash Salad. Forget the cheese to make this dish vegan. Keep an eye out for the recipe, it will be up on our blog this week! #summerofsalads
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Squash the summer drama

…and eat this delicious cous cous salad


8 oz (1 1/3 cups) of Israeli (pearl) cous cous

1 tablespoon of olive oil

1 3/4 cup of water

2 cup of summer squash

1 medium sized Cucumber

1 pint of heirloom tomatoes

3/4 cup of fresh basil

1/4 cup of Annie’s organic oil and vinegar dressing or an oil & vinegar dressing you enjoy

As much feta cheese as your heart desires!

  1. Brown the cous cous in a sauce pan with olive oil. When golden, pour in water and bring to a boil. Then cover the pot and place at medium heat for 12 minutes or when water is absorbed. When the cous cous is done put it directly in a mixing bowl to cool off.

  2. Dice the tomatoes and cucumbers. Slice summer squash into quarter pieces. Finely chop or tear the basil.

  3. Combine the vegetable/herb mixture with the mixing bowl of cous cous.

  4. Toss the mixture with oil & vinegar dressing.

  5. Let the salad cool in the fridge.

  6. Before serving check the consistency and add more dressing if needed.

  7. Serve with feta cheese on top, or not! And enjoy!

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Phoebe Axtman