Ingredients
1/3
cup chopped green onion (4 medium)
1
garlic clove, finely chopped
2
teaspoons butter or margarine
1 1/2
cups water
1/2
teaspoon reduced-sodium chicken bouillon granules
1
cup uncooked couscous
1/4
cup chopped fresh parsley
1
tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4
teaspoon pepper
1
medium yellow summer squash, chopped (1 cup)
1
medium tomato, chopped (3/4 cup)
Preparation
Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender.
Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients.
Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork.
