Here’s an easy recipe that is full of wonderful middle-eastern flavor and is low in points!
- 3/4 c. fat-free chicken broth
- 1/2 c. couscous
- 1 T. olive oil
- 1/2 c. chopped onion
- 2 c. cubed zucchini
- 1 tsp. crushed garlic
- 1/2 tsp. ground coriander
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 tsp. pepper
- 1/4 c. chopped, fresh mint
- 1 T. lemon juice
Bring broth to a boil. Pour over couscous in a bowl, cover and let stand 5 minutes. Fluff with a fork and set aside.
Meanwhile, heat oil in a large nonstick skillet. Saute onion with salt to taste until onion is tender. Add zucchini and a bit more salt and cook until tender. Stir in garlic and spices ( through pepper). Cook 2 minutes.
Carefully stir zucchini mixture into couscous. Let cool to room temperature. Just before serving, stir in lemon juice and mint.
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