Mediterranean Couscous and Vegetables

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.

• Ready In: 3 hrs
• Serves: 4-6

Ingredients

• 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

Directions

1. In a medium-sized saucepan, bring the chicken broth to boiling.
2. Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
3. Meanwhile in a skillet heat oil over medium heat.
4. 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!).
5. Stir in the chickpeas, tomato and olives; stir until just heated through.
6. Transfer the couscous mixture to a large bowl and fluff with a fork.
7. Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
8. Cover the bowl and refrigerate for minimum of 2 hours or more.