Florida Vegetable Recipe

Vegetable-6011

Ingredients
1 1/2 cups	defatted chicken stock
1 cup	cous cous
1/2 cup	red bell pepper, finely chopped
2 teaspoons	olive oil
2	medium zucchini or yellow squash, sliced 1/4 inch thick
1	serrano or jalapeno pepper, finely chopped
2 teaspoons	garlic, finely chopped
2 tablespoons	fresh basil, finely chopped
1 tablespoon	Balsamic vinegar
1 teaspoon	salt

Preparation
Bring chicken broth to a boil. Add cous cous, red pepper and cover. Remove from heat and let set for 5 minutes. Heat a medium saute pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes. Mound cous cous in center of a large platter. Arrange zucchini slices around. Serve warm or cold. Yield 6 servings