Couscous Provencale - cooking recipe

Ingredients

1 c. instant couscous
1/2 c. chicken stock
2 Tbsp. olive oil
2 c. zucchini, finely diced
2 Tbsp. fresh mint leaves, minced
2 Tbsp. leaf parsley, minced
1/4 c. fresh lemon juice
salt and pepper to taste

Preparation

In a heatproof bowl, pour boiling chicken stock and 1 tablespoon olive oil over couscous.
Cover; let stand for 5 minutes, until liquid is absorbed.
In another bowl, combine remaining olive oil, diced zucchini, mint, parsley and lemon juice.
When couscous is cool, fold in zucchini mixture and chill for at least 30 minutes, then season with salt and pepper.
Serves 4.