Israeli Couscous with Lemon and Zucchini by Charlotte Colby

Ingredients:
1 cup Israeli couscous
2-3 medium zucchini, cubed
2 lemons, thinly sliced (remove seeds)
2 cloves garlic, chopped
olive oil
pinch of Italian seasoning
pinch of basil
salt, pepper

Directions:

1. Cook couscous according to package directions (add salt to the water); stir in some olive oil to help prevent sticking, and set aside.
2. In a skillet heat some olive oil and gently sautee the zucchini until lightly browned.
3. Stir in the garlic, lemon slices, Italian seasoning, basil; cook a few more minutes, until zucchini is just soft.
4. Mix together with couscous; add salt and pepper to taste; add a little more olive oil if needed.
5. Serve in a large dish.