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.