Roasted-Pepper Couscous

Ingredients

• 1 1/3 cups instant couscous
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 medium zucchini, halved and thinly sliced
• 1 12-ounce jar roasted red peppers, drained and minced
• 1 15-ounce can chickpeas, drained and rinsed well
• 1 tablespoon lemon juice
• 1/4 cup basil leaves, torn in half
• 1/4 cup niçoise olives, pitted

Preparation

1. Place the couscous in a large bowl. Bring 2 cups of lightly salted water to a boil. Pour the water over the couscous and cover with plastic wrap. Let sit for 10 minutes. Uncover and fluff with a fork. Meanwhile, heat the oil in a skillet over medium heat. Add the onion and zucchini and cook until lightly browned, about 5 minutes. Add the zucchini and onion, along with the remaining ingredients, to the couscous and mix well. Season with additional salt and freshly ground pepper, if desired.