Roasted Red Pepper Couscous

• 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

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.

instant couscous, olive oil, onion, zucchini, red peppers, chickpeas, lemon juice, basil, nicoise olive

Taken from www.food.com/recipe/roasted-red-pepper-couscous-69912 (may not work)