Yield
7 (1 1/2-cup) servings.

How to Make It

Step 1

Combine water and broth in a medium saucepan; bring to a boil. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.

Step 2

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add garlic; saute 1 minute. Add zucchini, tomato, and onion, and saute 2 to 3 minutes or until onion is tender. Add garbanzo beans and next 4 ingredients; stir well. Add couscous; cook 3 minutes or until thoroughly heated. Top with cheese, olives, and parsley.

Oxmoor House Cooking Light Collection

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