Add new recipe "Lime Couscous with Summer Vegetables".

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+[[!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]]