Today was another day of using up leftovers.
There were still some slices of pattypan squash left, which spent the night in a spicy bath of marinade. Today I threw them in a pan with some tofu, veggies and couscous.
The only complaint I heard was “Isn’t there more of it?”.
Ingredients:
- thin slices of pattypan squash
- 100g veggies (I had deep frozen carots, peas and corn)
- 40g smoked tofu
marinade:
- soy sauce
- 1/2 soup cube
- grated or crushed garlic
- pepper, curry
couscous:
- 60g couscous
- 160ml water
- 1/2 soup cube
Preparations:
- mix marinade ingredients
- put pattypan squash slices and marinade in a container, marinade should suffice to cover slices
- close container and keep in the fridge for a couple of hours or over night
- if you use deep frozen veggies, defrost them
- cut tofu to small cubes
Cooking:
couscous:
- boil water, add soup cube
- remove pot from hot plate, stir in couscous
- let couscous soak for a couple of minutes
pattypan squash slices:
- put slices with marinade in a big pan and let boil for a couple of minutes
- add tofu and veggies, stir
- add couscous, stir
- let simmer for a few minutes
Unfortunately the batteries of my camera were empty and the mobile phone camera didn’t quite catch the colours and yummyness – I swear it looked really nice and tasted even better.
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