(Adapted from Rachel Rey)
This dish is easy and dynamic, and keeps well on a blech!
2 cloves garlic, finely chopped
1 onion, chopped
1 zucchini, chopped
1 tomato, diced
1 tsp lemon juice
1/2 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
pinch of ground cinnamon
salt and peper
1 box (10oz) Israeli couscous
2 tablespoons chicken consomme
In a large pan with a lid, heat olive oil on medium heat.
Add garlic and onion and saute 1 to 2 minutes.
Add zucchini and tomato, cook for another 5 minutes.
Add spices and lemon juice, cook for 2 more minutes.
Measure out water to cook the whole box of couscous, according to it's directions.
Add chicken consomme and stir, then add mixture to the pan.
Stir in couscous, cover and reduce heat to low.
Cook 10 - 15 min's until water has absorbed.
Remove from heat, fluff, and serve!