Prep 3 hrs
Cook 0 mins
Plan ahead this needs to chill for a minimum of 2 hours. You can increase the lemon juice and garlic if desired, and the complete recipe can be doubled. Prep time includes 2 hour chilling time.
- 2 cups chicken broth
- 1 cup couscous
- 3 -4 tablespoons oil
- 1 medium zucchini, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 1⁄2 cup red onion, finely chopped
- 3 -4 chopped fresh garlic cloves (or to taste)
- 1 1⁄2 cups canned chick-peas, drained (to taste)
- 1 large firm ripe tomatoes, chopped
- 1 cup whole pitted black olives, sliced in half (preferably Greek olives)
- 1 tablespoon fresh lemon juice
- salt and pepper
- 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.
This was terrific. The only thing I changed was to omit the onions. I made it to go with some grilled lamb steaks; and then had the leftovers for lunch over several days. Definitely a keeper.
I made this last night and had it for lunch today while everyone else was doing hamburgers. First I used whole wheat couscous and omitted the zucchini (because I didn't have any)and added a bit of diced eggplant in it's place and I used whole Kalamata olives. It had a very nice flavor but I do believe that I would add a bit of cumin and coriander seed next time.
I love couscous and this was a wonderful use of the ingredient. I really enjoyed that the abundance of vegetables in this salad and how well they paired with each other. And yes, kalamatas with their saltiness were just right -- much better than regular black olives. Moreover the simplicity of the seasonings allows me to serve this over several days as a side to a variety of dishes a plus when cooking for 1 or 2. My two small changes were to use a little less oil and to not include tomatoes given that I'm not a huge fan and at this time of year they are not particularly good. My only suggestion for making this would be to cook the veggies a bit differently; after 4 minutes the peppers were just right but I wished I could have cooked the zucchini another minute and the onions a minute less. Next time, I'l start with the squash and cook a minute, add the peppers and another minute of cooking, then the onions for another three minutes. Adding this to my staple of repeats. Thanks, Kitz.