Veggies with Israeli Couscous

• 3 tablespoons extra-virgin olive oil
• 1 large onion, cut into 1/2-inch pieces
• 2 medium-sized zucchini, cut into 1/2-inch pieces
• 2 tablespoons minced garlic
• 1/2 cup vegetable broth (canned or bouillon)
• 6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup cooked Israeli couscous*
• 1 cup coarsely torn fresh basil leaves
• 1/4 cup chopped parsley

1. 1.
2. Place the oil in a large saucepan.
3. Wilt the onion, zucchini, and garlic for 8 to 10 minutes over medium-low heat, stirring until tender.
4. Add broth; cook 2 minutes.
5. Stir in tomatoes, salt and pepper.
6. Cook 1 minute more, stirring.
7. 2.
8. Add the couscous, basil, and parsley.
9. Stir well, adjust the seasonings and heat through.
10. Serve immediately.

extravirgin olive oil, onion, zucchini, garlic, vegetable broth, tomatoes, salt, freshly ground black pepper, couscous, basil, parsley

Taken from www.epicurious.com/recipes/food/views/veggies-with-israeli-couscous-106687 (may not work)