A little spicy. A little tangy. A lot summery.
15 oz Israeli couscous
3 cups veg broth
3 tsp olive oil
3 cloves garlic, chopped
1 red pepper, diced
2 large or 4 small zucchini, diced
½ onion, diced
Small handful of Italian parsley, chopped
Red pepper and salt to taste
Juice of ½-1 lemon
Cook couscous in broth per directions.
Saute remaining ingredients, except lemon juice, in olive oil until vegetables are tender.
Combine vegetables and couscous, drizzle with lemon juice, top with sour cream if desired, and serve.