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from Debra's cookbook

Lemon Veggie Couscous




  • 1 1/4 cups reduced-sodium chicken broth
  • 1 cup whole wheat couscous
  • 3/4 cup chopped zucchini
  • 1/3 cup chopped red onion
  • 2 teaspoons olive oil
  • 1/4 cup chopped jarred roasted red sweet pepper
  • 1 tablespoon snipped fresh oregano
  • 2 teaspoons finely shredded lemon peel
  • ground black pepper
  • Preparation:
    1. In a small saucepan, bring the chicken broth to boiling. Remove from heat; stir in whole wheat couscous. Cover and let stand 5 minutes. Meanwhile, in a medium skillet cook the zucchini and red onion in hot olive oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with the roasted red sweet pepper, oregano, and lemon peel. Season to taste with freshly ground black pepper.

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    modified: 2012.06.18 | created: 2012.06.18

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