1 1/2 cups defatted chicken stock
1 cup couscous
1/2 cup Florida red pepper, chopped fine
2 teaspoons olive oil
2 medium Florida zucchini or yellow squash,
sliced 1/4 inch thick
1 Florida serrano or jalapeno pepper,
chopped fine
2 teaspoons Florida garlic, chopped fine
2 T. fresh Florida basil, chopped fine
1 T. balsamic vinegar
1 teaspoon salt
Step one: Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove
from heat and let set for 5 minutes.
Step two: Heat a medium saute pan. Add olive oil and cook zucchini until tender. Add
the remaining ingredients and continue to cook for a few more minutes.
Step three: Mound couscous in center of a large platter. Arrange zucchini slices around.
Serve warm or cold.
Yield: 6 servings, Calories: 70, Calories from Fat: 15
