Mediterranean Vegetables with Couscous

Mediterranean Vegetables with Couscous
Servings: 6 Prep 30 mins Cook 10 mins Chill 2 hrs


  • 2 cups chicken broth
  • 1 cup couscous
  • 2 tablespoons olive oil
  • 1 small zucchini, finely chopped
  • 1/2 cup finely chopped sweet green pepper
  • 1/2 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped red onion
  • 3 cloves garlic, finely chopped
  • 1 cup cooked chick-peas OR: garbanzo beans
  • 1 plum tomato, seeded and chopped
  • 12 brine-cured black olives, pitted and chopped
  • 4 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Make It

1. Heat chicken broth to boiling in medium-size saucepan. Stir in couscous; cover and set aside until liquid is absorbed, 5 to 10 minutes.

2. Meanwhile, heat the oil in large skillet over medium heat. Add zucchini, green and red peppers, onion and garlic; cook, stirring occasionally, until vegetables are crisp-tender, for about 5 minutes.

3. Stir in the chick-peas, tomato and olives; gently heat through. Add the chick-pea mixture to the couscous along with the lemon juice, salt and black pepper. Transfer to a container with tight-fitting lid. Chill for at least 2 hours. Makes 6 servings.