Summer Squash Sautee With Israeli Couscous

• 2 yellow Squash, cubed
• 2 zucchini, cubed
• 1 cup Porcini Mushrooms, diced
• 1/2 leek, chopped
• 1 teaspoon dried basil
• 1 cup Israeli couscous
• 2 cups chicken stock or vegetable stock
• 1/4 cup whole grain or dijon mustard
• 1 tablespoon balsamic vinegar
• extra-virgin olive oil
• 1 teaspoon garlic powder
• salt
• pepper
• 1/4 cup parmesan cheese, grated

1. Add couscous to 1 tablespoon of olive oil over medium heat until lightly toasted. Cover with chicken stock and cook according to package instructions.
2. Sautee squash, zucchini, mushrooms, leeks & basil in olive oil until vegetables are softened.
3. Add cooked couscous to vegetable mixture and sautee lightly , approximately 5 minutes.
4. In a bowl, add mustard, balsamic vinegar, garlic powder, salt and pepper. Combine with a whisk and fold in vegetable/couscous mixture. Add Parmesan cheese. Serve at room temperature.

yellow squash, zucchini, porcini mushrooms, basil, couscous, chicken, whole grain, balsamic vinegar, extravirgin olive oil, garlic, salt, pepper, parmesan cheese

Taken from food52.com/recipes/5426-summer-squash-sautee-with-israeli-couscous (may not work)