I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

　　

Ingredients

3 tablespoons extra-virgin olive oil

　　1 large onion, cut into 1/2-inch pieces

　　2 medium-sized zucchini, cut into 1/2-inch pieces

　　2 tablespoons minced garlic

　　1/2 cup vegetable broth (canned or bouillon)

　　6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces

　　Salt, to taste

　　Freshly ground black pepper, to taste

　　1 cup cooked Israeli couscous*

　　1 cup coarsely torn fresh basil leaves

　　1/4 cup chopped parsley

　　

Step 1

1. Place the oil in a large saucepan. Wilt the onion, zucchini, and garlic for 8 to 10 minutes over medium-low heat, stirring until tender. Add broth; cook 2 minutes. Stir in tomatoes, salt and pepper. Cook 1 minute more, stirring.

　　

Step 2

2. Add the couscous, basil, and parsley. Stir well, adjust the seasonings and heat through. Serve immediately.

　　

Nutrition Per Serving

Per serving: 174 calories

　　24g carbohydrates

　　5g protein

　　8g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.

　　Cooks' Note

　　Note: Israeli couscous has a larger grain than regular couscous, resembling pastine (a kind of small pasta). For this recipe, lightly brown 4 ounces of couscous in 2 tablespoons olive oil over medium heat for 5 to 7 minutes, stirring. Add 2 cups broth, cover the pot, and simmer for 6 to 7 minutes. Drain in a colander and rinse to remove starch.