Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 white onion, finely diced
- 1 medium zucchini, finely diced
- 1 cup vegetable broth (250 ml)
- 1 1/2 organic lemons, freshly squeezed (about 5-6 tablespoons)
- 1 teaspoon organic lemon rind, freshly grated and finely chopped
- sea salt and freshly ground pepper, to taste
- 1 cup couscous (200 g)
- 1 bunch chives, finely diced
Instructions
- In a medium saucepan, heat oil over medium heat. Add the onion and cook for until softened, about 2 minutes.
- Add the zucchini and cook, stirring, for 2 minutes.
- Add broth, lemon juice, lemon peel, salt and pepper; bring to boil.
- Stir in the couscous; cover and remove from heat.
- Let stand until all liquid has absorbed, about 8 minutes.
- Uncover, fluff couscous with a fork and stir in chives.
- Serve warm or at room temperature.