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

Instructions

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