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10 minutes
25 minutes
- 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
- Bring the broth to a boil in a small saucepan, then remove from heat. Add couscous, stir, cover, and let it stand for 5 minutes.
- Cook the zucchini and red onion in hot oil until tender, for about 3 to 5 minutes. Add the cooked mixture to the couscous along with roasted red peppers, oregano, lemon peel, salt, and black pepper.
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