Basil Couscous with Summer Squash
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2 cups chicken broth
2 tbsp olive oil
1 tsp salt
1 cup couscous
1 cup zucchini -- 1/4" dice
1 cup squash, yellow -- 1/4" dice
1 cup basil -- slivered
1/4 cup Almonds -- toasted and sliced
Bring the chicken stock and 1 tbsp of olive oil to a boil in a medium
saucepan. Stir in salt and couscous. Remove from heat. Let stand covered for
5 minutes. Saute the zucchini and yellow squash in the remaining oil. Add
vegetables, almonds, and basil to couscous and mix well. Serve immediately.
Or carve out centers of zucchini or squash and steam shells. Fill with
couscous. Sprinkle with toasted sliced almonds.
send me tashu 
i think both of u make it for me and then i will taste it 
for me to
on the Double
sholly sis sholly
wah wah mango flavoured bread....looks like am gonna love dis one thoooo
