In a medium-sized saucepan, bring the chicken broth to boiling.
Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
Meanwhile in a skillet heat oil over medium heat.
Add in zucchini, green and red bell peppers, onion and garlic; cook stirring until veggies are crisp-tender, about 4-5 minutes (don't over cook the veggies!).
Stir in the chickpeas, tomato and olives; stir until just heated through.
Transfer the couscous mixture to a large bowl and fluff with a fork.
Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
Cover the bowl and refrigerate for minimum of 2 hours or more.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	330.79 Kcal (1385 kJ)
Calories from fat	138.03 Kcal
		% Daily Value*
Total Fat	15.34g	24%
Sodium	910.03mg	38%
Potassium	279.91mg	6%
Total Carbs	40.21g	13%
Sugars	5.19g	21%
Dietary Fiber	6.7g	27%
Protein	8.29g	17%
Vitamin C	52.9mg	88%
Vitamin A	1mg	33%
Iron	146.7mg	815%
Calcium	64mg	6%

Amount Per 100 g
Calories	105.75 Kcal (443 kJ)
Calories from fat	44.13 Kcal
		% Daily Value*
Total Fat	4.9g	24%
Sodium	290.92mg	38%
Potassium	89.48mg	6%
Total Carbs	12.86g	13%
Sugars	1.66g	21%
Dietary Fiber	2.14g	27%
Protein	2.65g	17%
Vitamin C	16.9mg	88%
Vitamin A	0.3mg	33%
Iron	46.9mg	815%
Calcium	20.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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