If there is one thing I have learned in the kitchen, it is to keep recipes like Sautéed Koosa with Tomatoes close at hand. A dependable main course is worth its weight in gold, especially when family or friends are hungry. Make it your own where the recipe allows, then pass the plate around generously.
Ingredients
- 1 medium onion, chopped fine
- 3 cloves garlic, chopped fine
- 3 medium white squash, chopped
- 2 medium tomatoes, chopped
- 1 jalapeno (optional)
- Pomegranate seeds
- Salt to taste
- 1/4 tsp. Black pepper
- 1/2 tsp. 7 spice
- 1/4 cup extra virgin olive oil ( 2 tbs. More if you like)
- 2 tbs. Water
Instructions
- Sauté the onions until almost tender with a bit of salt, add a he garlic and continue sautéing on low.
- Add the rest of the spices to the onion garlic mix, give it a good stir, add 3 white squashs give it a good stir and continue stirring occasionally on medium heat for 2 minutes, now is the time to add extra olive oil if you need to (indicator if the squash absorbed all the oil) add the tomatoes and stir well.
- Now lower the heat and let cook for at least 10 minutes, low and slow! Depending on the tomatoes and how much liquid they release you can add water 1 tbs. At a time.
- Some people like to half cover the skillet to cook the vegetables more, I don’t because I want to keep the color of vegetables vibrant and for the squash to hold its shape.
- Don’t forget to adjust your salt.
- Place the ( حوسة ) in a platter top with pomegranate seeds serve next to warm bread any pickles you have and of course green olives.
Notes
- If you want it to be spicier add the chopped jalapeño while sautéing the onions.