This is a great summer side dish that comes from the Colorado Classique Cookbook - one of my favorites.
Ingredients
1 cup chicken broth
3/4 cup plain couscous
2 Tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon salt
1 garlic clove, minced
1 pound zucchini, cut into 1/2 inch cubes
1/2 teaspoon salt
1.5 teaspoons coriander
3/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 Tablespoon fresh lime juice
Instructions
Bring chicken broth to boil in small saucepan. Add couscous and let stand covered for five minutes. Fluff with fork and set aside.
Heat olive oil in medium skillet over medium-high heat. Add onions and 1/2 teaspoon salt. Saute, stirring occasionally, until soft. Add garlic and saute for one more minute, stirring. Add zucchini and 1/2 teaspoon salt. Saute, stirring occasionally, for 5 minutes or until just tender. Reduce heat to medium low. Stir in spices and cook for two minutes. Gently stir in couscous. Just before serving, add mint and fresh lime juice.