Instructions: Pour 1 cup broth and 1 1/4 cups water in a 2-quart or larger saucepan; bring to a boil. Stir in couscous. Cover pot; remove from heat. Let stand for 5 minutes. Meanwhile, heat oil over medium heat in an extra-deep, nonstick 12-inch skillet that has a lid. Peel and coarsely chop onion, adding it to the pan as you chop. Cook, stirring from time to time. While onion cooks, rinse zucchini; cut into 1/4-inch slices. Add to pan. Add remaining 3/4 cup broth to pan. Add garlic. Cook, stirring from time to time. Rinse yellow squash; cut into 1/4-inch slices, adding to pan as you slice. Stir occasionally. Core tomatoes but do not peel. Cut into bite-size pieces, adding them to the pan as you cut. Cover pan. Coarsely chop basil; add to pan. Add salt and pepper. Cover pan; cook, uncovering to stir from time to time, about 5 minutes or until squash are tender but not mushy. Serve at once over a bed of hot couscous.

NOTES : Todays quick, low-fat recipe for summer stew was born out of just such desperation. Its designed to use up a lot of vegetables without bogging you down in front of the stove. Feel free to add extra beans, corn or peas from the overflowing supply that you may have on your hands. You can substitute chicken broth for vegetable broth in this recipe. If you dont have couscous, use rice. The stew is also delicious garnished with a sprinkling of Parmesan cheese.

too many veggies on hand? try this desperation dinner

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