Zucchini Squash Couscous

This is my absolute favorite thing I make!  It's easy, colorful, and is good as a meal or side dish.  It is also great as leftovers!

Ingredients
1 box of parmesan couscous
1 yellow zucchini squash
1 green zucchini
4 oz. of diced pancetta
1/4 cup of shaved parmesan cheese
4 gloves of minced garlic
1/2 t. salt
1/4 t. black pepper

Cook the couscous as directed on the package.  Then let it sit while you are making the rest of the dish in a separate pan.

In a deep pan (I use a wok) add in the pancetta. Foodie Tip: Don't add any extra oil or butter.  It will make your dish extra oily.  Let pancetta cook till it starts to brown and then add in your garlic.  Give it a good toss.  Foodie Tip: The garlic will burn easily, so you'll need to keep an eye on it!

Cut the zucchini and zucchini squash into small rounds about 1/8 inch think.  Foodie Tip: Try to keep the rounds around the same size to ensure even cooking (you may even want to cut larger rounds in half).


Once the garlic has soften, add in the zucchini, zucchini squash, salt, and pepper.  Give a good toss to mix everything up and place a lid over the pan.  Stir occasionally.  Once the zucchini and zucchini squash start to get translucent it's done!  

Add in the couscous and give a good stir.  Cook for an extra minute and then pull the pan off.  Add in the shaved parmesan cheese, toss, and serve.