2 1/4 cups low sodium tomato juice, divided
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil
1 cup uncooked whole wheat couscous
3/4 cup slivered almonds
1/2 cup shelled edamame (may use frozen)
1 clove garlic, minced
1 cup chopped yellow onion (about half an onion)
1/4 lb. fresh green beans, trimmed and chopped into 2-inch pieces
1 yellow squash, cut into half-inch pieces
1 cup broccoli florets
Salt and pepper to taste
6 leaves fresh basil, roughly chopped
Lemon vinaigrette (recipe below)

Bring 1 1/4 cups tomato juice, 1/4 teaspoon salt and 1 teaspoon olive oil to a boil in a saucepan over medium-high heat. Add couscous, stirring quickly. Cover and remove from heat. Let stand 5 minutes and fluff with a fork. Set aside. Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant and golden brown, about 2 minutes. Defrost edamame (if using frozen). Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and onion and cook over medium heat until golden brown, about 2 minutes. Add remainder of tomato juice and vegetables (not basil); stir to combine.  Cook over medium heat, stirring occasionally, until vegetables are tender, 10-12 minutes. Season vegetables with salt and pepper to taste. In a large mixing bowl, combine cooked vegetables with couscous, almonds and basil. Toss with lemon vinaigrette and serve hot or cold.

For Lemon Vinaigrette: 2 tablespoons lemon juice
1/2 teaspoon Dijon-style mustard
1/4 teaspoon dried oregano
Zest of 1 lemon
Salt and pepper to taste
1/4 cup olive oil

In a medium-sized bowl, combine all ingredients except oil with a whisk. While whisking, add olive oil in a slow steady stream.