Lemon-Vegetable Couscous

Summary
Prep time	10 min
Cook time	20 min
Source	Cindy Goke (Cheri's shower - 9/19/1999)
Yield / serves	4-6 servings
Rating

Ingredients

• 2 c chicken broth
• 1/2 c fresh peas
• 2 T olive oil
• 1 (5.6 oz) box couscous (~3/4+ c)
• 1/2 c shredded carrot
• 3/4 c diced red onion
• 1 1/4 c diced zucchini
• 1 1/4 c diced tomato
• 3/4 c crumbled feta cheese
• 1/4 c lemon juice
• 1/2 c mint leaves, torn
• 1/4 t salt
• 1/4 t pepper

Preparation

In saucepan, bring broth, peas and 2 t oil to a boil. Stir in couscous and carrot. Remove from heat and cover. Let stand for 5 minutes.

In nonstick skillet, heat 1 t olive oil. Add onion and saute 3 minutes until light brown/golden. Add zucchini and saute 2 minutes until crisp-tender. Remove from heat.

Fluff couscous mixture with fork and add to skillet with remaining oil and remaining ingredients. Garnish.