[[!meta title="Lime Couscous with Summer Vegetables"]]

Adapted from Better Homes and Gardens Magazine, July 2013

2570 cal/recipe

## Ingredients

+ 2 1/2 c vegetable broth
+ 10 oz couscous
+ 4 med carrots, coarsely chopped (about 2 c)
+ 1 tbsp olive oil
+ 1 med zucchini, quartered lengthwise and sliced into 1/2-inch pieces
+ 1 med yellow squash, quartered lengthwise and sliced into 1/2-inch pieces
+ 6 green onions, whites and greens, sliced into 1/2-inch pieces
+ 1/2 c lime juice
+ 1/4 c olive oil
+ 1 tbsp honey
+ 1 tsp salt
+ 1/2 tsp ground black pepper
+ 1/2 c chopped pecans, toasted
+ 2 oz Parmigiano-Reggiano cheese, shredded

## Directions

+ Bring vegetable broth to boil in lidded pot.
+ Add couscous to broth, re-lid, and remove from heat.
+ Saute carrots in 1 tbsp olive oil over med heat for 2 min.
+ Add zucchini, squash, and onion and then saute for 6 min, until vegetables are slightly tender.
+ Combine couscous and vegetables, stirring to break up couscous.
+ Whisk or shake lime juice, oil, honey, salt, and black pepper to thoroughly combine.
+ Pour dressing over couscous and stir to combine.
+ Top couscous with walnuts and cheese and serve at room temperature.
 

## Note
Salad improves after a day.

[[!tag couscous zucchini squash pecan]]