Summer Squash Sautee With Israeli Couscous

1. 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. 2

   Sautee squash, zucchini, mushrooms, leeks & basil in olive oil until vegetables are softened.

3. 3

   Add cooked couscous to vegetable mixture and sautee lightly , approximately 5 minutes.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.