Most summer squash varieties are interchangeable in recipes.
All summer squash have tender, edible skins and flesh that ranges
from mild and nutty to buttery or cucumber-like. But the shape
and appearance of these squashes vary considerably.

This hearty salad can be served as a vegetarian main course or
side dish:

INGREDIENTS
1 1/2 cups instant couscous
1/2 teaspoon salt
2 1/4 cups boiling water
2 medium-sized zucchini, quartered and sliced
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper
3/4 cup crumbled feta cheese
1/2 cup black olives
1/4 cup chopped fresh mint

1. Lightly oil a vegetable grill rack. Prepare a medium-hot fire in the grill with the rack in place.

2. Combine the couscous, salt, and boiling water in a large mixing bowl. Cover and let stand until the couscous is tender and the water is absorbed, about 10 minutes. Fluff with a fork.

3. Meanwhile, in a medium-sized bowl, combine the zucchini, oil, and lemon juice. Season to taste with salt and pepper and toss to coat.

4. Lift the zucchini out of the marinade with a slotted spoon and grill until tender, turning occasionally, 8 to 10 minutes.

5. Add the grilled zucchini to the couscous, along with the feta cheese, olives, and mint. Add salt and pepper to taste. Toss to combine.

6. Serve at room temperature.