Ingredients

• 1 1/2 teaspoons olive oil
• 1 large onion
• 1/4 cup water (if needed)
• 1 large garlic clove, minced
• 2 1/2 cups canned low-salt chicken broth
• 1 1/2 pounds medium zucchini, trimmed, each cut crosswise into 3 pieces, each piece cut into 6 wedges
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried
• 1 1/2 cups couscous
• 1 1/2 teaspoons butter
• 24 cherry tomatoes

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Instructions

1. Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
2. Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.