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Title: Zucchini Lemon Couscous

1 1/2 T olive oil
6 - scallions, chopped, green tops reserved
1 - medium zucchini, finely diced
2 C vegetable stock
1/2 - lemon, juice of
1/4 t chopped dried lemon peel
0 - salt and pepper to taste
1 1/2 C instant couscous

In a medium saucepan, heat the oil over medium heat. Add the white part of the scallions and cook, stirring, until softened, about 2 minutes. Add the zucchini and cook, stirring, for 2 minutes. Add the broth, lemon juice, lemon peel, salt, and pepper; bring to a boil over high heat. Stir in the couscous; cover and remove from the heat. Let stand until all the liquids are absorbed, 7 minutes.

Uncover and fluff the couscous with a fork. Add the reserved scallion greens and toss well with the fork to combine.

From Mediterranean Vegan Kitchen
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