Vegetable couscous with black olives

Serves 2

• 1 Cup water
• 1/2 t salt
• 2 Tbsp olive oil
• 2/3 Cup couscous
• 1 small onion chopped
• 1 garlic clove minced
• 1 tomato seeded and diced
• 1/2 zucchini diced
• 3 black olives cut into slivers
• 1 Tbsp chopped fresh flat parseley
• salt and pepper

Soak couscous in boiling salty water and 1 Tbsp of oil, covered for 5 minutes.

Ins skillet, sauté onion, garlic, tomato and zuchini with salt in oil till tender but still crisp.

Stir in the rest of the ingredients and season.

Fluff couscous with a fork and mix with the veggies.