1 [[!meta title="Lime Couscous with Summer Vegetables"]]
3 Adapted from Better Homes and Gardens Magazine, July 2013
9 + 2 1/2 c vegetable broth
11 + 4 med carrots, coarsely chopped (about 2 c)
13 + 1 med zucchini, quartered lengthwise and sliced into 1/2-inch pieces
14 + 1 med yellow squash, quartered lengthwise and sliced into 1/2-inch pieces
15 + 6 green onions, whites and greens, sliced into 1/2-inch pieces
20 + 1/2 tsp ground black pepper
21 + 1/2 c chopped pecans, toasted
22 + 2 oz Parmigiano-Reggiano cheese, shredded
26 + Bring vegetable broth to boil in lidded pot.
27 + Add couscous to broth, re-lid, and remove from heat.
28 + Saute carrots in 1 tbsp olive oil over med heat for 2 min.
29 + Add zucchini, squash, and onion and then saute for 6 min, until vegetables are slightly tender.
30 + Combine couscous and vegetables, stirring to break up couscous.
31 + Whisk or shake lime juice, oil, honey, salt, and black pepper to thoroughly combine.
32 + Pour dressing over couscous and stir to combine.
33 + Top couscous with walnuts and cheese and serve at room temperature.
37 Salad improves after a day.
39 [[!tag couscous zucchini squash pecan]]