1 medium yellow squash or zucchini squash, diced, (about 1 1/4 cups)
2 medium carrots, diced (about 1 cup)
4 ounces sugar snap peas or green beans, coarsely chopped (about 1 cup)
1 1/2 cups water
1/2 tsp. salt
1 cup couscous
3 green onions, thinly sliced
1 tsp. grated lemon peel
2 1/2 tsp. lemon juice, or more to taste
Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat and cook squash, carrots and snap peas, stirring occasionally, until crisp-tender, about 5 minutes.
Stir in water and salt; bring to a boil over high heat. Stir in couscous and green onions; remove from heat and let stand covered 5 minutes. Stir in lemon peel and juice and remaining 4 tablespoons Spread; fluff with fork and serve.