1 cup diced yellow summer squashes, cut into ¼-inch cubes
2 cups chicken broth
1 cup couscous
¼ cup fresh cilantro, coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
Heat the butter and oil in a medium saucepan over medium heat. Add the onion, garlic, and squash. Cook, stirring, over medium heat for 2 to 3 minutes.
Add the chicken or vegetable broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat, and let stand for 5 minutes. Stir in the coriander with a fork. Season to taste with salt and pepper.