Directions:
Bring water and sat to a boil and then add the couscous. Turn the fire off and cover the pot with a lid for 10 minutes.
Clean the parsley by soaking it in a bowl of cold water and then drying them in a paper towel (this should be done in advance to allow time for drying. When the parsley is dry finely chop enough of the cilantro to make 1-tablespoon worth and save the other half for garnish. Use your pastry scrapper to scrape up all of the parsley.
Heat a large non stick sauté pan and add the 2 tablespoons of the olive oil. When the oil is hot add the onions, then the bell pepper, next the zucchini and squash. Season the vegetables with salt and pepper and then add the garlic. Continue to sauté and add more oil if you need to prevent the vegetables from burning. Next add the couscous, Parmesan cheese, lemon and parsley. Finally add a bit more olive oil to give it a beautiful layer and flavor.
Tips – You can add as much or as little couscous as you would like. In my house I usually go a little heavier on the vegetables and a little lighter on the couscous.
