Recipe

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• 2 cups chicken broth
• 1 cup couscous
• 3 -4 tbsp oil
• 1 medium zucchini, finely chopped
• 1 small red bell pepper, finely chopped
• 1 small green bell pepper, finely chopped
• 1/2 cup red onion, finely chopped
• 3 -4 chopped fresh garlic cloves (or to taste)
• 1 1/2 cups canned chick-peas, drained (to taste)
• 1 large firm ripe tomato, chopped
• 1 cup whole pitted black olives, sliced in half
• 1 tbsp 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 Stir in the chickpeas, tomato and olives; stir until just heated through.
• 6 Transfer the couscous mixture to a large bowl and fluff with a fork.
• 7 Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
• 8 Cover the bowl and refrigerate for minimum of 2 hours or more.