1/4 c. slivered almonds, toasted
1 T. extra virgin olive oil
1/4 c. minced shallots or onions
1 garlic clove, minced
1 red bell pepper, washed, cored, seeded and diced ½ inch
1 green bell pepper, washed, cored, seeded and diced ½ inch
1 small zucchini, washed, ends removed, cut in half lengthwise and sliced ¼ inch thick
1 1/2 c. chicken or vegetable stock
1 1/2 c. couscous
2 T. minced Italian parsley

In a sauce pan over medium heat, heat the oil and sauté the shallots and garlic until softened. Add the peppers, zucchini and sauté for 1 minute more. Add the stock and bring to a simmer. Add the couscous and parsley; stir; cover and let the couscous stand for 5 minutes.

Fluff the cooked couscous with a fork.

Place in a serving dish and top with the almonds.