Adapted from the recipe in my Week 8 CSA Newsletter in 2018 http://blog.gatheringtogetherfarm.com/2018/07/31/csa-2018-week-8-beyond-nutrition-food-flame-friends/
In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
Slice up 1-2 zucchini and 1-2 shallots and sauté on medium high, stirring/tossing as
needed until browned and beautiful. Salt after you’ve turned off the pan, otherwise your zukes will be mush.
In a large bowl, combine the cucumber, carrot, beet, onion, parsley, and lettuce.
Stir in couscous. Toss in the zuke-shallot sauté.
In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Add more of anything to taste. Serve immediately or cover and refrigerate until chilled.
I like to serve this with cheese, more fresh basil (or whatever herb is on hand), & sunflower
seeds on top.