Couscous With Vegetables and Herbs

2 tablespoons unsalted butter

1 red bell pepper, or ½

red and ½

yellow bell pepper, finely diced

½

cup finely chopped sweet onion

1 medium zucchini, coarsely grated

½

cup fresh or thawed frozen peas (see Cook's note)

¼

cup minced fresh flat-leaf parsley

3 tablespoons freshly squeezed lemon juice

1 teaspoon fresh savory or thyme, or 1/2 teaspoon dried

½

cup chicken stock or top-quality chicken broth

¾

cup couscous (small North African couscous, not larger Israeli couscous)

2 tablespoons minced fresh basil

1 teaspoon finely grated lemon zest

Salt and freshly ground black pepper

Heat the butter in a large skillet over medium heat. Add the bell pepper and onion, and cook, stirring occasionally, for 8-10 minutes, until tender and aromatic. Add the zucchini, and cook for 5 minutes longer, stirring to blend. Stir in the peas, parsley, lemon juice and savory (or thyme). Set aside.

Bring the stock (or broth) just to a boil in a medium saucepan over medium-high heat. Stir in the couscous, cover, and let sit off the heat for 5 minutes.

Fluff the couscous with a fork, and add to the vegetables, stirring to mix evenly. Stir in the basil and lemon zest, with salt and pepper to taste. Serve at room temperature.

Serves four to six.

Cook's note: If using fresh peas, first plunge into a pot of boiling water for 1 minute. Drain and run under cold water to stop the cooking.

"Memorable Recipes to Share with Family and Friends" by Renee Behnke (2009 Andrews McMeel)