Couscous Provencale

1. 1

   In a heatproof bowl, pour boiling chicken stock and 1 tablespoon olive oil over couscous.

2. 2

   Cover; let stand for 5 minutes, until liquid is absorbed.

3. 3

   In another bowl, combine remaining olive oil, diced zucchini, mint, parsley and lemon juice.

4. 4

   When couscous is cool, fold in zucchini mixture and chill for at least 30 minutes, then season with salt and pepper.

No additional tips available.