Ingredients
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2 cups chicken broth
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1 cup couscous
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3 -4 tablespoons oil
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1 medium zucchini, finely chopped
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1 small red bell pepper, finely chopped
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1/2 cup red onion, finely chopped
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3 -4 chopped fresh garlic cloves (or to taste)
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1 1/2 cups canned chick-peas, drained (to taste)
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1 large firm ripe tomatoes, chopped
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1 cup whole pitted black olives, sliced in half (preferably Greek olives)
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1 tablespoon fresh lemon juice
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salt and pepper
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1 small green bell pepper, finely chopped
Instructions
- In a medium-sized saucepan, bring the chicken broth to boiling.
- Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
- Meanwhile in a skillet heat oil over medium heat.
- Add in zucchini, green and red bell peppers, onion and garlic; cook stirring until veggies are crisp-tender, about 4-5 minutes (don't over cook the veggies!).
- Stir in the chickpeas, tomato and olives; stir until just heated through.
- Transfer the couscous mixture to a large bowl and fluff with a fork.
- Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
- Cover the bowl and refrigerate for minimum of 2 hours or more.