Couscous and Zucchini

Couscous and Zucchini..
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

Couscous and Zucchini..

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