Roasted Squash Couscous

Serves 4 as a side.

Cut 1 zucchini and 1 summer squash lengthwise. Trim ends.

Place in a pie pan seed-sides up. Drizzle olive oil over them, sprinkle with generous amount of cracked black pepper and garlic powder.

Put in oven and turn to 400 degrees convect. When oven hits 400, turn off.

Take out the squash after another 5 minutes. Let cool.

Cut into small bite-sized chunks.

Make 1 cup couscous as directed.

Add squash chunks.

Fluff together with a fork.

Garnish with basil chiffonade.

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