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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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I got this recipe from storybookreality.blogspot Ingredients:
2 garlic cloves, minced |
1 tabespoon olive oil |
3 cups chicken broth |
1 cup pimiento-stuffed green olives or 1 cup pitted green olives or 1 cup pitted ripe olives, cut up |
10 ounces package quick-cooking couscous |
3 medium zucchini, halved lengthwise and thinly sliced (about 3-3/4 cups) |
2 teaspoons finely shredded lemon zest |
1/4-1/2 teaspoon fresh ground black pepper |
4 green onions, sliced (approx 1/2 cup) |
2 tablespoons snipped fresh parsley |
thin strips lemon peel (optional) |
lemon wedge |
Directions:
1. In a large tall sided saucepan cook garlic in hot oil for 1 minute, stirring frequently. Add broth and olives; bring to boil. Stir in couscous, zucchini, lemon zest, and pepper. Cover; remove from heat. Let stand 5 minutes.
2. To serve, gently stir in green onions and parsley. If desired, top with thin strips of lemon peel. Serve with lemon wedges. Makes 8 side-dish servings.
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