Summer Squash Sautee with Israeli Couscous

Ingredients

• 2
  
  yellow Squash, cubed
  
• 2
  
  zucchini, cubed
  
• 1
  
  cup Porcini Mushrooms, diced
  
• 1/2
  
  leek, chopped
  
• 1
  
  teaspoon dried basil
  
• 1
  
  cup Israeli couscous
  
• 2
  
  cups chicken stock or vegetable stock
  
• 1/4
  
  cup whole grain or dijon mustard
  
• 1
  
  tablespoon balsamic vinegar
  
• 
  
  extra-virgin olive oil
  
• 1
  
  teaspoon garlic powder
  
• 
  
  salt
  
• 
  
  pepper
  
• 1/4
  
  cup parmesan cheese, grated
  

Directions

1. Add couscous to 1 tablespoon of olive oil over medium heat until lightly toasted. Cover with chicken stock and cook according to package instructions.
2. Sautee squash, zucchini, mushrooms, leeks & basil in olive oil until vegetables are softened.
3. Add cooked couscous to vegetable mixture and sautee lightly , approximately 5 minutes.
4. In a bowl, add mustard, balsamic vinegar, garlic powder, salt and pepper. Combine with a whisk and fold in vegetable/couscous mixture. Add Parmesan cheese. Serve at room temperature.