Grilled Salmon and Brown Butter Couscous
Flavorful grilled salmon is served alongside fluffy couscous and fresh summer squash. For a simple substitution, use thick
slices of yellow squash and zucchini in place of baby squash.
For the Grilled Summer Squash: Preheat grill to medium-high heat. Combine 2 cups baby zucchini, halved lengthwise, and 2 cups baby yellow squash, quartered lengthwise, in a large bowl. Add 2 tablespoons olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper; toss well. Place vegetables on a grill rack coated with cooking spray. Grill 5 minutes on each side or until lightly charred and tender.
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