Yellow Summer Squash with Basil Couscous



2 cups chicken broth
2 tablespoons olive oil
1 teaspoon salt
1 cup couscous
1 cup zucchini, diced
1 cup yellow summer squash, diced
1 cup basil, slivered
1/4 cup almonds, toasted and sliced


8 servings

  1. In a medium saucepan, bring the chicken broth and 1 tablespoon of olive oil to a boil. Stir in salt and couscous, then remove from heat. Let stand covered for 5 minutes.
  2. Saute the zucchini and yellow summer squash in the remaining oil.
  3. Add vegetables, almonds and basil to couscous, mix well.

Another option for this recipe is to carve out the centers of the zucchini or yellow summer squash and steam the shells. Fill shells with couscous and sprinkle with toasted almonds.

Nutrition information: