Zucchini Couscous

By SMorrissey

This makes a great side dish or even main lunch meal.
nutrition information
Per serving: Calories 190, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 762 mg, Carbohydrate 31 g, Total Sugar 1 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin C 18%, Calcium 4%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 cloves garlic, minced
• 1 tabespoon olive oil
• 3 cups chicken broth
• 1 cup pimiento-stuffed green olives, pitted green olives, and/or pitted ripe olives, cut up. (optional)
• 1 10-ounce package quick-cooking couscous
• 3 medium zucchini, halved lengthwise and thinly sliced (about 3-3/4 cups)
• 2 teaspoons finely shredded lemon peel
• 1/4 teaspoon freshly ground black pepper
• 4 green onions, sliced
• 2 tablespoons snipped fresh parsley
• Thin strips of lemon peel (optional)

Preparation

Step 1

In a large saucepan cook garlic in hot oil for 1 minute, stirring frequently. Add broth and olives; bring to boiling. Stir in couscous, zucchini, shredded lemon peel, and pepper. Cover; remove from heat. Let stand 5 minutes.
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.