Mediterranean Couscous

 

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)

• 1 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.
• 2 Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.