2cupscouscouscooked according to package directions
1cupchopped fresh basil
sea salt and freshly ground black pepperto taste
1largezucchinicut into 1-inch rounds
1largeyellow summer squashcut into 1-inch rounds
1/2cupcrumbled goat cheese
In a medium bowl, toss together warm couscous with 2 tablespoons of olive oil, the basil, salt and pepper.
In an indoor grill pan, heat remaining 1 tablespoon of olive oil over medium heat until hot. Add zucchini and yellow squash; grill for 5 minutes per side then add to couscous. Top with cheese and serve.
SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, avocado, tomato and cucumber, tossed with red wine vinaigrette.VEGETARIAN: No changes necessary.GLUTEN FREE: Use gluten free couscous.NUTRITION: Per Serving: 575 Calories; 26g Fat; 37g Protein; 48g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 464mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates