Veggie Couscous Pan

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?”.


  • thin slices of pattypan squash
  • 100g veggies (I had deep frozen carots, peas and corn)
  • 40g smoked tofu


  • soy sauce
  • 1/2 soup cube
  • grated or crushed garlic
  • pepper, curry


  • 60g couscous
  • 160ml water
  • 1/2 soup cube


  • mix marinade ingredients
  • put pattypan squash slices and marinade in a container, marinade should suffice to coverĀ  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



  • 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.