If you have a garden full of summer squash, this tasty recipe is for you!

Summer Couscous

1 large zucchini, sliced lengthwise into ½-inch slices

2 yellow squash, sliced lengthwise into ½-inch slices

2 red bell peppers, seeded and cut into quarters

1/3 cup extra virgin olive oil, divided

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 cup water

1 ½ cups low sodium chicken broth

2 cups uncooked whole grain couscous

3 tablespoons red wine vinegar

1 ½ tablespoons Dijon mustard

½ cup chopped fresh basil

1.      Heat grill to medium-high heat.  Brush summer squash, zucchini and bell pepper evenly with 4 teaspoons oil.  Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Place vegetables on grill and grill for 3 minutes on each side.  Cool vegetables, chop and place in a large bowl.

2.      Bring water and chicken broth to a boil in a medium sauce pan.  Stir in couscous, remove pan from heat, cover and let stand for 5 minutes.

3.      Add couscous, remaining ¾ teaspoon salt and remaining ¼ teaspoon pepper to veggies and toss.

4.      Combine vinegar and mustard in a medium bowl with a wire whisk.  Add remaining ¼ cup oil to vinegar mixture and stir until well combined.

5.      Add vinegar mixture to couscous and toss to coat. Stir in basil

Makes 12 servings

Nutrition Information: calories 224, fat 7 grams, saturated fat 1 gram, sodium 246 milligrams, carbohydrate 36 grams, fiber 6 grams, protein 8 grams