Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 Tbsp. olive oil
- 1 small red bell pepper, diced
- 2 medium zucchini, diced
- 3 scallions, chopped (white and light green parts only)
- kosher salt and black pepper to taste
- 1-1/2 cups water
- 1 cup couscous
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- 2 Tbsp. finely-chopped parsley
Preparation:
- Heat olive oil in a medium skillet over medium high heat.
- Add red pepper, and cook, stirring occasionally, until soft, about 3 minutes.
- Add zucchini and scallions, salt and pepper. Saute another 2-3 minutes.
- Pour chicken stock into a 2-quart saucepan, and bring to boil.
- Stir in couscous, cover, and immediately remove from heat. Let couscous sit for 5 minutes.
- For the dressing, whisk together remaining ingredients.
- Fluff the couscous with a fork, and pour into a large serving bowl. Add the vegetables. Pour the dressing over, and toss to coat well.
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