I think of fruit as sweet and vegetables as not sweet, even though I know that is not the correct way to tell them apart. By definition, fruits are the seed containing part of a plant and vegetables are the leaves, stems or roots of a plant. So tomatoes, squash, beans, pumpkins & peppers along with peaches, apples, cherries, grapes & pears are all fruits and asparagus, celery, beets, carrots, lettuce & rhubarb are all vegetables. What actually matters though is that we are eating lots of all of it, not what we call it!

The star of this dish is zucchini. It is a type of summer squash that comes in 2 varieties, green, which is commonly called zucchini & yellow, which is commonly called yellow summer squash. Again, what you call it is way less important than the fact that you are eating it! With their thin, edible skins and soft seeds, zucchini are high in vitamins A and C, and niacin. They have a high water content & mild flavor, requiring little cooking. For the best flavor, look for small ones, about 4 to 6 ounces each with blemish-free skin. They’ll keep well refrigerated in a plastic bag for about five days.

Lime Couscous with Summer Veggies (adapted from bhg.com)

Servings: 4  Serving size: 2  cups  Yield: 8 cups  Prep Time: 15 minutes

Ingredients:

• 10 ounces (2 cups) uncooked couscous
• 2 cups vegetable or chicken broth
• 4 medium carrots, coarsely chopped (2 cups)
• 1 tablespoon olive oil + 1/4 cup olive oil, divided
• 1 pound (about 2 medium) zucchini and/or yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces
• 6  green onions, sliced into 1/4-inch pieces
• 1/2 cup lime or lemon juice
• 1  tablespoon honey
• 1/2  teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup pine nuts, toasted
• 2  ounces Parmigiano-Reggiano cheese, shaved

Directions:

Bring the broth to a boil then add the couscous, stirring until it is all moistened. Remove it from the heat and let is set for 5 minutes to absorb the broth. Transfer the couscous to a large bowl and fluff with a fork. Set it aside until the veggies and dressing are ready.

Couscous is a quick cooking pasta.

Toast the pine nuts in a dry skillet for 4-6 minutes, just until they are fragrant and start to brown. Transfer them to a small bowl and set them aside.

Toast the pine nuts to enhance the flavor.

In a large skillet, heat the tablespoon of oil. Add the carrots and cook & stir them for 2 minutes. Add the zucchini and green onions, cooking & stirring for about 6 minutes or until the vegetables are just tender. Add the veggie mixture to the couscous.

Uniform size means quick even cooking.

In a small bowl, whisk the lime juice, 1/4 cup oil, honey, salt & black pepper.

A quick whisking is all the dressing needs.

Pour the dressing over the couscous & vegetable mixture, tossing it to combine.

Add the dressing on top of the veggies & couscous.

Top with the pine nuts and cheese and serve.

Top with the Parmesan & pine nuts.

A wonderful summer side dish, hot or cold!  ~Linda

Lime Couscous with Summer Veggies (adapted from bhg.com)

Servings: 4  Serving size: 2  cups  Yield: 8 cups  Prep Time: 15 minutes

Ingredients:

• 10 ounces (2 cups) uncooked couscous
• 2 cups vegetable or chicken broth
• 4 medium carrots, coarsely chopped (2 cups)
• 1 tablespoon olive oil + 1/4 cup olive oil, divided
• 1 pound (about 2 medium) zucchini and/or yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces
• 6  green onions, sliced into 1/4-inch pieces
• 1/2 cup lime or lemon juice
• 1  tablespoon honey
• 1/2  teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pine nuts, toasted
• 2  ounces Parmigiano-Reggiano cheese, shaved

Directions:

Bring the broth to a boil then add the couscous, stirring until it is all moistened. Remove it from the heat and let is set for 5 minutes to absorb the broth. Transfer the couscous to a large bowl and fluff with a fork. Set it aside until the veggies and dressing are ready.

Toast the pine nuts in a dry skillet for 4-6 minutes, just until they are fragrant and start to brown. Transfer them to a small bowl and set them aside.

In a large skillet, heat the tablespoon of oil. Add the carrots and cook & stir them for 2 minutes. Add the zucchini and green onions, cooking & stirring for about 6 minutes or until the vegetables are just tender. Add the veggie mixture to the couscous.

In a small bowl, whisk the lime juice, 1/4 cup oil, honey, salt & black pepper. Pour the dressing over the couscous-vegetable mixture, tossing it to combine. Top with the pine nuts and cheese.