Mediterranean Couscous and Vegetables

• 2 cups chicken broth
• 1 cup couscous
• 3 -4 tablespoons oil
• 1 medium zucchini, finely chopped
• 1 small red bell pepper, finely chopped
• 1 small green bell pepper, finely chopped
• 12 cup red onion, finely chopped
• 3 -4 chopped fresh garlic cloves (or to taste)
• 1 12 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

1. In a medium-sized saucepan, bring the chicken broth to boiling.
2. Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
3. Meanwhile in a skillet heat oil over medium heat.
4. 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!
5. ).
6. Stir in the chickpeas, tomato and olives; stir until just heated through.
7. Transfer the couscous mixture to a large bowl and fluff with a fork.
8. Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
9. Cover the bowl and refrigerate for minimum of 2 hours or more.

chicken broth, couscous, oil, zucchini, red bell pepper, green bell pepper, red onion, chickpeas, firm ripe tomatoes, black olives, lemon juice, salt

Taken from www.food.com/recipe/mediterranean-couscous-and-vegetables-139011 (may not work)