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Fresh from Florida Cookbook Title Fresh from Florida Cookbook Title
Vegetable Cous Cous
3 tablespoons Olive oil
2 ears Corn (husked and roasted)
1 cup Yellow squash (medium diced)
1 cup Zucchini (medium diced)
1/2 cup Red bell pepper (medium diced)
1/2 cup Green bell pepper (medium diced)
1/2 cup Green onions (sliced)
4 cups Cous cous (cooked)
Salt and pepper to taste

Use 1 tablespoon of olive oil to coat the ears of corn; place on a baking sheet and roast in a 450oF oven for 10-12 minutes.

Cool the corn and cut the kernels from the cob.

Pour remaining olive oil in a large saute pan over medium high heat, saute vegetables including corn for approximately 2-3 minutes.

Remove from heat.

Season with salt and pepper and combine the cooked cous cous and vegetables.

Serve hot or cold.

Yield: 6 servings

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