Couscous with Spiced Zucchini

Ingredients

• 0.3 teaspoon pepper black
• 0.5 teaspoon chili powder 
• 0.8 cup couscous plain
• 0.3 cup mint leaves fresh chopped
• 1  garlic clove finely chopped
• 0.8 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 1 tablespoon juice of lemon fresh
• 1 cup chicken broth reduced-sodium
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 medium onion chopped
• 1 teaspoon salt 
• 1 lb zucchini cut into 1/2-inch cubes

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
2. Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes.
3. Add garlic and sauté, stirring, until fragrant, about 1 minute.
4. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.