Warm bean and summer squash salad with pearl couscous

• Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.

Bring a medium sauce pot of generously salted water to a boil. Add the green beans and cook until crisp-tender, 4 to 5 minutes. Using a slotted spoon, transfer the beans to a fine-mesh strainer and rinse under cold water, then transfer to a plate; keep the water boiling for the couscous.

To the pot of boiling water, add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil. Cover and keep warm. While the beans and couscous are cooking, prepare the remaining ingredients.

• Cut the squash into ¼-inch-thick pieces.
• Rinse the kidney beans. Measure 1 cup [2 cups]; save the rest for another use.
• Cut the olives in half, checking for any pits.
• Cut the tomatoes in half.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the squash and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the couscous, green beans, kidney beans, and olives, season with salt and pepper, and cook, stirring occasionally, until the beans and olives are heated through, 2 to 3 minutes. Remove from the heat and stir in the tomatoes and as much Mediterranean lemon vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper. 

Transfer the couscous and vegetables to individual bowls and serve any remaining vinaigrette on the side.