Ingredients
1 1/4
cups reduced-sodium chicken broth
1
cup whole wheat couscous
3/4
cup chopped zucchini
1/3
cup chopped red onion
2
teaspoons olive oil
1/4
cup chopped bottled roasted red sweet peppers
1
tablespoon snipped fresh oregano
2
teaspoons finely shredded lemon peel
1/4
teaspoon salt
1/4
teaspoon black pepper
Preparation
In a small saucepan, bring broth to boiling. Remove from heat; stir in couscous. Cover and let stand for 5 minutes.
Meanwhile, in a medium skillet, cook zucchini and red onion in hot oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with roasted red peppers, oregano, lemon peel, salt, and black pepper.
