Mediterranean Couscous and Vegetables |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Plan ahead this needs to chill for a minimum of 2 hours. You can increase the lemon juice and garlic if desired, and the complete recipe can be doubled. Prep time includes 2 hour chilling time. Ingredients:
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 |
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 (preferably greek olives) |
1 tablespoon fresh lemon juice |
salt and pepper |
Directions:
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.
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