Zucchini Olive Couscous

• 2 garlic cloves, minced
• 1 tabespoon olive oil
• 3 cups chicken broth
• 1 cup pimiento-stuffed green olives or 1 cup pitted green olives or 1 cup pitted ripe olives, cut up
• 10 ounces package quick-cooking couscous
• 3 medium zucchini, halved lengthwise and thinly sliced (about 3-3/4 cups)
• 2 teaspoons finely shredded lemon zest
• 14-12 teaspoon fresh ground black pepper
• 4 green onions, sliced (approx 1/2 cup)
• 2 tablespoons snipped fresh parsley
• thin strips lemon peel (optional)
• lemon wedge

1. In a large tall sided saucepan cook garlic in hot oil for 1 minute, stirring frequently.
2. Add broth and olives; bring to boil.
3. Stir in couscous, zucchini, lemon zest, and pepper.
4. Cover; remove from heat.
5. Let stand 5 minutes.
6. To serve, gently stir in green onions and parsley.
7. If desired, top with thin strips of lemon peel.
8. Serve with lemon wedges.
9. Makes 8 side-dish servings.

garlic, olive oil, chicken broth, pimiento, couscous, zucchini, lemon zest, ground black pepper, green onions, parsley, thin strips lemon peel, lemon wedge

Taken from www.food.com/recipe/zucchini-olive-couscous-476736 (may not work)