Submitted by Gina F.
Originally found in Deceptively Delicious.
Couscous with Yellow Squash and Carrot
1/2 cup reduced-fat low-sodium chicken broth
1 cup regular or whole-wheat couscous
1/2 cup yellow squash puree
1/4 cup carrot puree
2 tablespoons butter
1 tablespoon grated Parmesan
1 clove garlic, minced (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1. Bring the broth to a boil in a medium saucepan.
2. Turn off the heat, stir in the couscous, squash puree, carrot puree, margarine, Parmesan, garlic, salt, and pepper. Cover and let stand for 6 to 7 minutes, until all the liquid is absorbed and the couscous is soft.