Vegetable Medley With Couscous

• 3 cups reduced-sodium chicken broth or vegetable broth
• 3 tablespoons butter
• 3 tablespoons minced fresh parsley
• 1/4 teaspoon pepper
• 2-1/4 cups uncooked couscous
• 3 medium sweet red peppers, cut into 3/4-inch pieces
• 2 tablespoons canola oil
• 3 medium zucchini, halved and sliced
• 3 yellow summer squash, halved and sliced
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1-1/2 teaspoons salt
• 1/3 cup grated Parmesan cheese

1. In a large saucepan, bring the broth, butter, parsley and pepper to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
2. Meanwhile, in a Dutch oven, saute the red peppers in oil for 4 minutes. Stir in the zucchini, yellow squash, basil and salt; cook 6-10 minutes longer or until tender.
3. Fluff couscous with a fork; serve with vegetables and sprinkle with Parmesan cheese.

chicken broth, butter, fresh parsley, pepper, couscous, sweet red peppers, canola oil, zucchini, summer, fresh basil, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/vegetable-medley-with-couscous/ (may not work)