Ingredients Jump to Instructions ↓

  1. 3 cups reduced-sodium chicken broth or vegetable broth

  2. 3 tablespoons butter

  3. 3 tablespoons minced fresh parsley

  4. 1/4 teaspoon pepper

  5. 2-1/4 cups uncooked couscous

  6. 3 medium sweet red peppers, cut into 3/4-inch pieces

  7. 2 tablespoons canola oil

  8. 3 medium zucchini, halved and sliced

  9. 3 yellow summer squash, halved and sliced

  10. 1 tablespoon minced fresh basil or 1 teaspoon dried basil

  11. 1-1/2 teaspoons salt

  12. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring the broth, butter, parsley and pepper to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Meanwhile, in a Dutch oven, saute the red peppers in oil for 4 minutes. Stir in the zucchini, yellow squash, basil and salt; cook 6-10 minutes longer or until tender. Fluff couscous with a fork; serve with vegetables and sprinkle with Parmesan cheese. Yield: 10 servings.


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