Papa Al Couscous

Reprinted from
Easy Exotic with permission of Hyperion, New York, New York.

Prep Time: 10 Minutes
Cook Time: 35 to 40 Minutes

Ingredients:

2 tablespoons olive oil
5 whole garlic cloves, smashed
2 (about 3/4 pound) zucchini, cubed
4 medium-large tomatoes, or 8 large (about 2 pounds) plum tomatoes, cut into 1-inch pieces
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
1 teaspoon lemon pepper
1/2 teaspoon Herbes de Provence
Salt and pepper to taste
4 1/2 to 5 cups water
3 Knorr chicken bouillon cubes
2 bay leaves
1 cup couscous
Juice of 1/2 lemon, or to taste
1/3 cup minced fresh parsley leaves
Extra-virgin olive oil for drizzling

Instructions:

In a casserole set over moderate heat, warm the olive oil until it is hot. Add the garlic cloves and cook, stirring, until golden. Add the zucchini and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, oregano, lemon pepper, Herbes de Provence, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Add the water, bouillon cubes, bay leaves and additional salt and pepper to taste, if desired, and simmer the mixture, stirring occasionally for 15 minutes. Add the couscous and continue cooking, stirring occasionally, until it reaches porridge-like consistency - about 5 to 10 minutes. Add the lemon juice and parsley. Discard the bay leaves. Serve the couscous drizzled with the extra-virgin olive oil and dusted with freshly grated pepper.

(Per Serving) Calories: 332; Protein: 10g; Fat: 8g; Carbohydrates: 57g; Cholesterol: 0 mg.; Sodium: 1006 mg.