Heat 1 tbsp of your olive oil in a cast iron or regular skillet over medium high heat. In batches, place your sliced zucchini and squash in a single layer around the skillet and cook until golden brown and slightly caramelized, about 5 minutes. Flip and do the same on the other side. Continue until all the zucchini and squash are cooked then set aside to cool slightly. Once cooled, slice into half.

In the same skillet, heat the remaining tbsp of olive oil and toss in your tomatoes and garlic. Cook tossing often until the garlic is soft and the tomatoes start to burst slightly.

In a large bowl combine your prepared couscous with all the vegetables, the kalamata olives, feta cheese and pine nuts. Season with salt and pepper to taste and serve in a large bowl with you sage sprinkled on top.