Instructions

1. In a medium saucepan, over high heat, bring chicken broth and 1 tbs of olive oil to a boil. Remove from heat and stir in couscous. Cover and let sit for 5-10 minutes.

2. In a separate pan over medium heat, add the remaining oil and cook the onions and garlic until softened.

3. Mix in the tomatoes, bell peppers and zucchinis. Cook and stir until tender.

4. Add peas and cook 2-3 more minutes. Add vinegar and cheese and toss to combine.

5. Spoon vegetable mixture over couscous. Serve.