Squash and Veggie Couscous

Adapted from Simple and Delicious (June/July 2010), page 24.

Prep/Total: 25 min.
Yield: 4 servings

1 1/4 cup chicken broth
3/4 cup uncooked couscous
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
3/4 cup chopped carrot
1/2 cup chopped red bell pepper
1/4 cup chopped sweet onion
2 Tbs. butter
1 Tbs. Italian dressing
1/2 tsp. Italian seasoning
1/2 tsp. salt-free lemon-pepper seasoning

In a small saucepan, bring broth to a boil.  Stir in couscous.  Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.

Meanwhile, in a large skillet, saute the squash, carrot, red pepper, and onion in butter until tender.  Stir in seasonings.  Fluff couscous with a fork; toss with vegetable mixture.

Notes:
- Use reduced-sodium chicken broth to lower the sodium in this dish even more.
- You could add 1/3 cup chicken broth and leave the dressing out.
- I opted for a red pepper instead of green because they're sweeter.
- Meatless Version: Replace chicken broth with vegetable broth and use olive or canola oil instead of butter.