Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 to 6 side-dish servings

　　1 cup reduced-sodium chicken broth

　　1 teaspoon salt

　　3/4 cup plain couscous

　　2 tablespoons extra-virgin olive oil

　　1 medium onion, chopped

　　1 garlic clove, finely chopped

　　1 lb zucchini, cut into 1/2-inch cubes

　　3/4 teaspoon ground coriander

　　1/2 teaspoon chili powder

　　1/4 teaspoon ground cumin

　　1/4 teaspoon black pepper

　　1/4 cup chopped fresh mint

　　1 tablespoon fresh lemon juice

　　

Step 1

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.

　　

Step 2

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.