Nutrition per serving may change if servings are adjusted.
1 cup Israeli couscous
1 medium yellow sweet pepper, coarsely chopped
1 medium zucchini, coarsely chopped
1 medium tomato, seeded and coarsely chopped
2 green onions, sliced
2 tablespoons lemon juice
2 tablespoons reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon snipped fresh mint
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese
Fresh mint leaves
In a large saucepan bring 2 quarts lightly salted water to boiling.
Meanwhile, in a medium skillet toast the couscous over medium heat about 7 minutes or until golden brown, stirring frequently.
Add the couscous to the boiling water. Cook for 7 minutes. Add sweet pepper and zucchini. Return to boiling and cook about 5 minutes more or until couscous is tender. Drain and transfer to a large bowl. Stir in the tomato and green onions.
Meanwhile, in a small bowl mix together lemon juice, broth, olive oil, snipped mint, garlic, salt, and black pepper. Stir mixture into couscous mixture. Serve warm or cover with foil or plastic wrap and chill for up to 4 hours. To serve, sprinkle with feta cheese and garnish with fresh mint leaves.