Couscous With Yellow Squash

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 3/4 cup diced yellow squash cut into 1/4-inch cubes
• Salt and freshly ground pepper to taste
• 1 1/4 cups fresh or canned chicken broth
• 1 cup precooked couscous
• 1/4 cup coarsely chopped fresh coriander

1. Heat the butter and oil in a saucepan.
2. Add the onion, garlic, squash, salt and pepper.
3. Cook, stirring, until wilted, but do not brown.
4. Add the chicken broth and bring to a boil.
5. Add the couscous and blend well.
6. Cover tightly, remove from the heat and let stand 5 minutes.
7. Add the coriander and blend well with a fork.

butter, olive oil, onion, garlic, salt, chicken broth, couscous, fresh coriander

Taken from cooking.nytimes.com/recipes/10737 (may not work)