Ingredients
-
2
-
1
-
3 - 4
-
1
-
1
-
1
-
1/2
-
3 - 4
-
1 1/2
-
1
-
1
-
1
-
-
-
Directions
Mediterranean Couscous and Vegetables, Plan ahead this needs to chill for a minimum of 2 hours You can increase the lemon juice and garlic if desired, and the complete recipe can be doubled Prep time includes 2 hour chilling time , This was terrific The only thing I changed was to omit the onions I made it to go with some grilled lamb steaks; and then had the leftovers for lunch over several days Definitely a keeper , I made this last night and had it for lunch today while everyone else was doing hamburgers First used whole wheat couscous and omitted the zucchini (because I didn’t have any)and added a bit of diced eggplant in it’s place and used whole Kalamata olives It had a very nice flavor but I do believe that I would add a bit of cumin and coriander seed next time
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Steps
|
1
Done
|
In a Medium-Sized Saucepan, Bring the Chicken Broth to Boiling. |
|
2
Done
|
Add in Couscous; Remove from Heat, Cover and Set Aside For About 10 Minutes or Until All the Liquid Is Absorbed. |
|
3
Done
|
Meanwhile in a Skillet Heat Oil Over Medium Heat. |
|
4
Done
|
Add in Zucchini, Green and Red Bell Peppers, Onion and Garlic; Cook Stirring Until Veggies Are Crisp-Tender, About 4-5 Minutes (don't Over Cook the Veggies!). |
|
5
Done
|
Stir in the Chickpeas, Tomato and Olives; Stir Until Just Heated Through. |
|
6
Done
|
Transfer the Couscous Mixture to a Large Bowl and Fluff With a Fork. |
|
7
Done
|
Add in the Veggie Mixture With the Lemon Juice, Salt and Pepper to the Couscous Mixture and Toss Well to Combine. |
|
8
Done
|
Cover the Bowl and Refrigerate For Minimum of 2 Hours or More. |
