4 zucchini (about 2 pounds)
2 tablespoons olive oil, divided
1/2 cup finely diced onion (about 1 small)
1/2 cup finely diced carrot (about 1 small)
1 (14-ounce) can fat-free, less-sodium chicken broth
1 teaspoon salt, divided
1/4 teaspoon saffron threads, crushed
1/4 teaspoon freshly ground black pepper, divided
1 1/4 cups uncooked couscous
1/2 cup frozen green peas
2 tablespoons chopped fresh cilantro
Using a vegetable peeler, shave zucchini into ribbons; set aside.
Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.
Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.
from Cooking Light.