Couscous Salad

1. 1

   Heat the broth and pour over the couscous in a bowl. Add the lemon zest and rind, salt, pepper, and a few drops of oil. Cover and set aside for 15 minutes.

2. 2

   Heat 2 tablespoons of oil in a skillet and saute the cherry tomatoes and zucchini until the tomatoes burst open. Add the vinegar and a generous pinch of sugar. Set aside to cool.

3. 3

   Toast the peanuts in a skillet.

4. 4

   Add the tomato mixture to the couscous along with the peanuts and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.