Lemony Olive and Zucchini Couscous

I adapted this lemony Zucchini Couscous recipe for Cooking for The King. It is from Better Homes and Gardens Prize Tested Recipes where it was a winner in the zucchini category in 2002.

You may substitute mushrooms, broccoli, peas, legumes or even chicken. After all, YOU are the Queen in the Kitchen.

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Zucchini Couscous with olives and lemon ~from Cooking for The King

2 cloves garlic, minced

1 tablespoon olive oil

3 cups chicken broth

1 cup green olives, cut up

1 (10 ounce) package quick-cooking couscous

3 medium zucchini, halved lengthwise and thinly sliced

2 teaspoons lemon peel, minced or shaved finely

1/4 teaspoon black pepper

4 green onions, thinly sliced

2 tablespoons fresh or frozen herb such as parsley, cilantro, mint, basil or rosemary, minced

Lemon wedges

1. In a large saucepan with a tight fitting lid, cook garlic in hot oil over medium high heat for 1 minute, stirring frequently so that it does not brown. Add broth and olives; bring to a boil. Stir in couscous, zucchini, shredded lemon peel, and pepper. Cover; remove from heat. Let stand 5 minutes.

2. To serve, gently stir in green onions and herbs. Serve with lemon wedges.