Veggie Couscous Salad

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   From the Detroit News:.

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   Trim ends off beans, cut into 1/4-inch pieces and put into a heavy, 2-quart saucepan.

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   Steam or cook over medium heat until crisp tender, about 7 to 8 minutes.

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   Drain well and set aside on a plate.

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   (If they stay in the hot pan, they will continue to cook.)

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   Chop onion, seed and chop jalapeno peppers finely and mince garlic.

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   Heat oil in large, heavy, nonstick skillet or wok; add onion, peppers and garlic and stir-fry until onion is translucent but not brown, about 2 minutes.

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   Bring chicken broth or water to a boil in same pan in which beans were cooked.

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   Stir in couscous, allow to return to a boil and immediately turn off heat and cover.

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    Let stand 10 minutes then fluff with a fork.

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    Cut zucchini into small dice and add to onion.

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    Cut corn from cob and chop tomatoes; add both to pan.

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    Cook just until zucchini is crisp tender.

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    Return cooked green beans to pan long enough to heat through.

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    Season with freshly ground black pepper.

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    Just before serving, lightly stir in chopped basil or cilantro, if desired.

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    Serve immediately over couscous.

* Per serving · 4 servings · Values may vary.