Garden Vegetable Cous Cous With Simple Dijon Dressing

Oooh, I saw this one on another blog and had to try it. I made it the other day for a couple of girlfriends. We all enjoyed it. The fresh ingredients are so lovely together!

2 boxes Near East Couscous, Plain
3 Tablespoons extra virgin olive oil
2 yellow squash, quartered
½ Cup diced leeks or onion
1 Cup fresh trimmed green beans
1 ear yellow corn, kernels removed
1 pint cherry tomatoes
3 cloves fresh garlic, minced
Pinch of salt, garlic salt with parsley
½ Cup chopped fresh cilantro

3 Tablespoons extra virgin olive oil
2 Tablespoons Grey Poupon or spicy brown mustard (I found that I liked a little more than this)
Pinch of salt and pepper

1. Prepare couscous according to package directions. Set aside. Place olive oil into a large sauté pan over medium heat. Saute squash, leeks, green beans, corn and tomatoes for 3-5 minutes or until softened. Stir in garlic for 60 seconds then season with desired salt pepper and garlic salt. Stir in cilantro leaves and cooked couscous.

2. In a small bowl whisk together the olive oil, mustard, salt and pepper. Pour over couscous and stir to combine. Serve warm.

6 servings