Ingredients
2
teaspoons butter or margarine
3
medium green onions, chopped (3 tablespoons)
1
garlic clove, finely chopped
1 1/2
cups water
1/2
teaspoon vegetable or 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
Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, 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 about 5 minutes or until liquid is absorbed. Fluff lightly with fork.
