WHITE BEANS AND SUMMER SQUASH WITH COUSCOUS

For at least two reasons, we enjoy this recipe often. It's simple to make and rosemary, basil, and summer squash are three things that I happen to grow.  Budget-friendly tip:  Whole wheat couscous is a bit pricy.  Brown rice is a great substitute.

1 14.5-ounce can low sodium chicken or vegetable broth

1 cup uncooked whole wheat couscous

3 cups diced summer squash (zucchini and/or yellow crookneck)

1 medium onion, chopped

2 large garlic cloves, minced

2 teaspoons canola or olive oil

1 15.5-ounce can, drained and rinsed, or 1 3/4 cups white beans

1 14.5-ounce can diced tomatoes

2-3 tablespoons thinly sliced fresh basil, or 2 teaspoons dried basil

1 tablespoons minced fresh rosemary, or 1 teaspoon dried crushed rosemary

salt and pepper

For couscous, bring chicken or vegetable broth to a boil in a small saucepan.  Cover and let stand 5 minutes.  Fluff with a fork.  Meanwhile, in a large skillet, saute squash and onion in oil until just tender.  Add garlic and rosemary and saute 1-2 minutes more.  Add beans, tomatoes, basil, and salt and pepper to taste.  Simmer 1 minute.  Serve over couscous.  Makes about 4 servings.