Whole Wheat Couscous with Green Beans & Young Squash
Everyone in America has probably tried some version of Pasta Primavera, which was the talk of the town when it debuted in the mid-1970s at Le Cirque restaurant in New York City. You could call this vegan dish a simpler, lower-fat version of that famous dish … or you could just call it a wonderful weeknight supper. Like Pasta Primavera, our recipe is loaded with fresh vegetables and enhanced with garlic and basil. Couscous is very similar to pasta in that it is made with semolina flour, but its origins are likely from Africa, not Italy.