Lime Couscous With Summer Veggies

• 1 (10 ounce) package couscous
• 4 medium carrots, coarsely chopped (2 cups)
• 1 tablespoon olive oil
• 2 medium zucchini (and or yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces)
• 6 green onions, sliced into 1-inch pieces
• 12 cup limes or 12 cup lemon juice
• 14 cup olive oil
• 1 tablespoon honey
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 12 cup chopped walnuts, toasted
• 2 ounces parmigiano-reggiano cheese, shaved (optional)

1. Prepare couscous according to package directions*.
2. Meanwhile, in a large skillet cook and stir carrots in hot oil for 2 minutes.
3. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender.
4. Transfer couscous to large bowl and fluff with a fork.
5. Add carrot mixture.
6. In a screw-top jar combine lime juice, oil, honey, salt, and black pepper.
7. Cover and shake well.
8. Pour over couscous mixture; toss to combine.
9. Top with walnuts and cheese.
10. TIP:.
11. If you like, prepare couscous with reduced sodium chicken broth and decrease salt to 1/2 teaspoon.

couscous, carrots, olive oil, zucchini, green onions, lemon juice, olive oil, honey, salt, ground black pepper, walnuts, cheese

Taken from www.food.com/recipe/lime-couscous-with-summer-veggies-502379 (may not work)