Zucchini Ribbons With Saffron Couscous

• 4 zucchini (about 2 pounds)
• 2 tablespoons olive oil, divided
• 1/2 cup finely diced onion (about 1 small)
• 1/2 cup finely diced carrot (about 1 small)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 teaspoon salt, divided
• 1/4 teaspoon saffron threads, crushed
• 1/4 teaspoon freshly ground black pepper, divided
• 1 1/4 cups uncooked couscous
• 1/2 cup frozen green peas
• 2 tablespoons chopped fresh cilantro

1. Using a vegetable peeler, shave zucchini into ribbons; set aside.
2. Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; saute 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.
3. Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and saute 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.

zucchini, olive oil, onion, carrot, chicken broth, salt, saffron threads, freshly ground black pepper, couscous, frozen green peas, fresh cilantro

Taken from www.myrecipes.com/recipe/zucchini-ribbons-with-saffron-couscous (may not work)