I just wanted to share one of my favorite summer recipes. It is good warm or cold. It just tastes so fresh. We had it last night with grilled barbeque chicken. (I don't really follow the measurements except for the couscous and broth. I just throw in vegetables that I have on hand)
INGREDIENTS:
2 medium carrots, diced
1/2 cup diced celery
1 teaspoon onion, diced
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive or canola oil
1 medium zucchini, diced
1/4 cup minced fresh basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 dash hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth
DIRECTIONS:
In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until crisp-tender. Add the next five ingredients; mix well. Stir in the couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
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