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Ingredients
  

  • 1 pound zucchini
  • 1 red pepper
  • 2 tbsp olive oil
  • 2 small garlic cloves
  • 1/2 tsp sea salt
  • 1/2 tsp cumin seeds
  • 1/2 cup chicken or vegetable broth
  • 1 cup water
  • 1 cup couscous
  • 12 cherry tomatoes halved

Instructions
 

  • Chop the zucchini and red pepper into chunks about 1 inch in size.
  • Sauté in oil over med-high heat until tender.
  • In a dry medium saucepan toast cumin seeds over moderately low heat, swirling pan occasionally, until fragrant, about 1 minute.
  • Add broth, garlic and water and bring to a boil.
  • Add couscous and immediately cover pan.
  • Remove pan from heat and let couscous stand 5 minutes.
  • With a fork fluff couscous and in a bowl toss with vegetables and salt to taste.
  • Garnish with cherry tomatoes.