Ingredients:
2 cups chicken broth
1 cup couscous
3 -4 tablespoons oil
1 medium zucchini, finely chopped
1 small red bell peppers, finely chopped
1 small green bell peppers, finely chopped
1/2 cup red onions, 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:
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.
Servings: 4-6
Time preparation: 180 min.
Time total: 180 min.