Ingredients

• 1/2 cup celery
• 1/2 cup onion
• 1 tablespoon parsley
• 1/2 cup zucchini
• 2 cups water
• 2 tablespoons canola oil
• 1 cup couscous, uncooked
• 2 teaspoons lemon zest
• 1/4 cup lemon juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1 cup dried cranberries, sweetened

Preparation

1. Chop celery, onion and parsley. Quarter and slice zucchini.
2. In a sauce pan, combine the water and 1 tablespoon of the oil and bring to a boil. Stir in couscous and cover. Remove from heat; let stand 5 minutes.
3. Combine lemon juice with zest, cayenne pepper and cumin.
4. In a large skillet, heat remaining 1 tablespoon of canola oil over medium heat and sauté celery, onion and zucchini until softened.
5. Transfer into a large serving dish and mix together the cooked couscous, the vegetables, cranberries, parsley, lemon juice and seasonings. Fluff with fork before serving. Serve hot.

Helpful hints

• Mix lemon juice and seasonings together before adding to couscous.
• Crookneck squash or other varieties of summer squash can be substituted for zucchini.