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