Couscous and veggies with lime-chili dressing

This is a nice little meatless main dish recipe that I’ll haul out again in fresh produce season. It worked well both warm and cold.

Lime couscous with summer veggies

Adapted from Better Homes & Gardens, July 2013

Ingredients:

1 1/3 cup couscous

2 cups water

1 tablespoon olive oil

1 bag matchstick carrots

1 zucchini, halved lengthwise and cut into ¼-inch slices

1 yellow squash, halved lengthwise and cut into ¼-ich slices

6 green onions, sliced diagonally into 1½-inch pieces

Juice and zest of 2 large limes

¼ cup olive oil

1 tablespoon honey

1 teaspoon salt

½ teaspoon chili powder

1 can garbanzo beans

½ cup toasted chopped walnuts

Method:

Bring water to boil. Remove from heat, add couscous (and salt to taste). Cover and let sit for 5 minutes. Fluff into a large bowl.

Meanwhile, cook carrots for 5 minutes in 1 T. hot olive oil. Add zucchini, yellow squash and green onions and cook until tender crisp. Add carrot mixture and garbanzo beans to couscous mixture.

Mix together lime juice and zest, olive oil, honey, salt and chili powder. Pour over couscous mixture and toss together. Top with walnuts. Serves 5.

Followup: Just made this over quinoa. Think I like it even better that way.