Lemon Veggie Couscous

• 1 1/4 cup reduced-sodium chicken broth
• 1 cup whole wheat couscous
• 3/4 cup chopped zucchini
• 1/3 cup chopped red onion
• 2 teaspoons olive oil
• 1/4 cup jarred roasted red sweet pepper
• 1 tablespoon snipped fresh oregano
• 2 teaspoons finely shredded lemon peel

1. In a small saucepan, bring 1 1/4 cups reduced-sodium chicken broth to boiling. Remove from heat; stir in 1 cup whole wheat couscous. Cover and let stand 5 minutes. Meanwhile, in a medium skillet cook 3/4 cup chopped zucchini and 1/3 cup chopped red onion in 2 teaspoons hot olive oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with 1/4 cup chopped jarred roasted red sweet pepper, 1 tablespoon snipped fresh oregano, and 2 teaspoons finely shredded lemon peel. Season to taste with freshly ground black pepper.

chicken broth, whole wheat couscous, zucchini, red onion, olive oil, red sweet pepper, fresh oregano, lemon peel

Taken from www.epicurious.com/recipes/member/views/lemon-veggie-couscous-50142886 (may not work)