- 1 can (141/2 ounce) vegetable broth
- 13/4 cup couscous
- 1 tablespoon olive oil
- 1 jumbo sweet onion, for 11/2 cups chopped
- 1 pound zucchini (2 medium)
- 2 teaspoons bottled minced garlic
- 1 pound yellow squash (2 medium)
- 1 pound ripe tomatoes (2 medium or 1 large)
- 1 cup fresh basil leaves, packed
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Pour 1 cup of the vegetable broth and 11/4 cups unsalted water in a 2-quart or larger saucepan and bring it to a boil. When the water boils, stir in the couscous. Cover the pot and remove from the heat. Let it stand for 5 minutes.
- Meanwhile, heat the oil on medium heat in an extra-deep, nonstick 12-inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the pan as you chop. Cook, stirring from time to time.
- While the onion cooks, rinse the zucchini and cut them into 1/4-inch slices. When the zucchini are all cut, add all of the slices to the pan. Add the remaining 3/4 cup vegetable broth to the pan. Add the garlic. Cook, stirring from time to time.
- Rinse and cut the yellow squash into 1/4-inch slices, adding them to the pan as you slice. Stir from time to time.
- Core the tomatoes but do not peel them. Cut the tomatoes into bite-size pieces, adding them to the pan as you cut. Cover the pan.
- Coarsely chop the basil leaves and add them to the pan. Add the salt and pepper. Recover the pan and cook, uncovering to stir from time to time, about 5 minutes or until the squash are tender but not mushy.
- Serve at once over a bed of hot couscous in bowls or soup plates.
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