Lemon Veggie Couscous

Makes: 6 servings

1 1/4  cups reduced-sodium chicken broth

1 cup whole wheat couscous

¾  cup chopped zucchini

1/3 cup chopped onion

2 teaspoons olive oil

¼ cup chopped jarred roasted red sweet pepper

1 tablespoon snipped fresh oregano

2 teaspoons finely shredded lemon peel

ground black pepper

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.