Roasted Red Pepper Couscous - cooking recipe

Ingredients

1 1/3 cups instant couscous
2 tablespoons olive oil
1 onion, thinly sliced
1 medium zucchini, halved and sliced thinly
1 (12 ounce) jar roasted red peppers, drained and minced
1 (15 ounce) can chickpeas, drained and rinsed well
1 tablespoon lemon juice
1/4 cup basil leaves, torn in half
1/4 cup nicoise olive, pitted

Preparation

Place the couscous in a large bowl.
Bring 2 cups of lightly salted water to a boil.
Pour the water over couscous and cover with plastic wrap.
Let sit for 10 min.
Uncover and fluff with a fork.
Meanwhile heat the oil in a skillet over medium heat.
Add the onion and zucchini and cook until lightly browned.(about 5 min)
Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
Season with aditional salt and freshly ground pepper if desired.