1 1/2 cups defatted chicken stock
1 cup couscous
1/2 cup Florida red pepper, chopped fine
2 teaspoons olive oil
2 medium Florida zucchini or yellow squash, sliced 1/4 inch thick
1 Florida serrano or jalapeño pepper, chopped fine
2 teaspoons Florida garlic, chopped fine
2 tablespoons fresh Florida basil, chopped fine
1 tablespoon balsamic vinegar
1 teaspoon salt
Servings: 6
1. Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes.
2. Heat a medium sauté pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes.
3. Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.
Servings: 6
1 cup couscous
1/2 cup Florida red pepper, chopped fine
2 teaspoons olive oil
2 medium Florida zucchini or yellow squash, sliced 1/4 inch thick
1 Florida serrano or jalapeño pepper, chopped fine
2 teaspoons Florida garlic, chopped fine
2 tablespoons fresh Florida basil, chopped fine
1 tablespoon balsamic vinegar
1 teaspoon salt
Servings: 6
1. Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes.
2. Heat a medium sauté pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes.
3. Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.
Servings: 6
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