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