This is a delicious way to use up leftover roasted squash and zucchini.  This dish can be modified to use other vegetables and nuts, although I find this to be a particularly delicious combination.

Ingredients

• 1.5 c Israeli couscous
• 2 c water (or whatever proportion your couscous package calls for)
• 1 c roasted squash, cut into small chunks
• 2/3 c feta, chopped
• 1/2 c walnuts, chopped and toasted
• 1/2 c dried cranberries
• 1 zucchini, chopped
• zest of 1/2 lemon
• 1/4 c olive oil
• 2-4 T lemon juice (depending on what you prefer)
• 1 clove garlic, crushed
• salt and pepper to taste
• oil for frying

Instructions

1. If you haven’t roasted your squash yet, set the oven to 375F and bake on an oiled tray for about 30 minutes, until tender and slightly browned.
2. Combine the lemon zest, olive oil, lemon juice, and garlic.
3. Heat 1t oil in a non-stick pan on medium heat, and saute the zucchini for 5 minutes, until tender.
4. Cook the couscous according to the packages instructions – this usually involves pouring boiling water over the dried couscous and covering for several minutes.
5. Combine the cooked couscous with the squash, feta, walnuts, zucchini, and cranberries, and then add the olive oil-lemon mixture.  Toss well to combine, and serve warm or chilled.