roasted red pepper couscous

If you can boil water then you can make this! A great way to liven up plain couscous especially if you love roasted red peppers as much as i do. You may have to go to a specialty grocery to find the nicoise olives (i havent looked for them in a regular grocery- they may have them im not sure) Anyway good luck and happy cooking.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄3 cups  instant couscous
• 2  tablespoons olive oil
• 1  onion, thinly sliced
• 1  medium zucchini, halved and sliced thinly
• 1 (12 ounce) jar  roasted red peppers, drained and minced
• 1 (15 ounce) can chickpeas, drained and rinsed well
• 1  tablespoon lemon juice
• 1⁄4 cup basil leaves, torn in half
• 1⁄4 cup nicoise olive, pitted

Directions

1. Place the couscous in a large bowl.
2. Bring 2 cups of lightly salted water to a boil.
3. Pour the water over couscous and cover with plastic wrap.
4. Let sit for 10 min.
5. Uncover and fluff with a fork.
6. Meanwhile heat the oil in a skillet over medium heat.
7. Add the onion and zucchini and cook until lightly browned.(about 5 min)
8. Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
9. Season with aditional salt and freshly ground pepper if desired.