Butter Bean Ragout

Place a medium saucepan of salted water on to boil for couscous. Drain and rinse butter beans. Thinly slice garlic. Halve cherry tomatoes. Trim yellow squash and cut into half moons. Check Castelvetrano olives for pit, remove if present, and thinly slice olives.

Once the water is boiling, add Israeli couscous, stir, and cook until al dente, about 8 to 10 minutes. Drain (do not rinse), return to the pot, and stir in 1 tsp olive oil to prevent sticking. Place the large skillet over medium heat with panko breadcrumbs. Cook until golden brown and crunchy, about 2 to 4 minutes. Transfer the toasted breadcrumbs to a bowl.

Wipe the skillet clean and return to medium heat with 1 tbsp olive oil. Once hot, add sliced garlic and halved cherry tomatoes and cook until they begin to soften, about 2 to 4 minutes. Add squash and cook until bright yellow and just tender, about 2 minutes more.

Add butter beans and olives to the skillet and gently toss to combine. Stir in 2 tbsp olive oil and cook on low, until beans are heated through; 1 to 2 minutes. Season ragout with salt and pepper.

Roughly chop basil leaves and stir into the ragout. Divide Israeli couscous between large plates and top with butter bean ragout. Sprinkle with toasted panko breadcrumbs and a pinch of salt.