Cooking Light Fresh Food Superfast: Over 280 all-new recipes, faster than ever by Editors of Cooking Light Magazine

Author:Editors of Cooking Light Magazine
Language: eng
Format: azw3, epub
ISBN: 9780848749408
Publisher: Oxmoor House
Published: 2015-12-09T16:00:00+00:00

Prep: 3 minutes • Cook: 6 minutes • Other: 5 minutes

3/4 cup fat-free, lower-sodium chicken broth

1/2 cup uncooked couscous

1 teaspoon grated lemon rind

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

1 cup halved grape tomatoes

2 garlic cloves, minced

1 medium zucchini, halved lengthwise and thinly sliced

1/4 cup pitted kalamata olives, halved

1 tablespoon chopped fresh parsley

1. Bring broth to a boil in a small saucepan. Stir in couscous and next 3 ingredients. Cover, remove from heat, and let stand 5 minutes.

2. While couscous cooks, heat oil in a large nonstick skillet over medium-high heat. Add tomatoes, garlic, and zucchini; sauté 3 to 4 minutes or until tender. Add vegetables, olives, and parsley to couscous; fluff with a fork. Yield: 4 servings (serving size: about 1 cup).

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