 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 1/3 cups instant couscous |
2 tablespoons olive oil |
1 onion, thinly sliced |
1 medium zucchini, halved and thinly sliced |
1 12-ounce jar roasted red peppers, drained and minced |
1 15-ounce can chickpeas, drained and rinsed well |
1 tablespoon lemon juice |
1/4 cup basil leaves, torn in half |
1/4 cup niçoise olives, pitted |
Directions:
1. Place the couscous in a large bowl. Bring 2 cups of lightly salted water to a boil. Pour the water over the couscous and cover with plastic wrap. Let sit for 10 minutes. Uncover and fluff with a fork. Meanwhile, heat the oil in a skillet over medium heat. Add the onion and zucchini and cook until lightly browned, about 5 minutes. Add the zucchini and onion, along with the remaining ingredients, to the couscous and mix well. Season with additional salt and freshly ground pepper, if desired.
|
|