Summer couscous

It's the last day of August. I can't believe the whole month went by so fast -but I'm glad because it means that we're a little bit closer to the end of this insane Florida heat. I had high hopes I would post more recipes in August than I did in July, but I didn't take into account that my sister, brother in law, nephew, niece and other relatives would be here on vacation. I didn't have as much time to cook, photograph and write as I thought I'd have. But I guess I didn't do too bad. For my last August post I thought I'd do something summery -a nice and easy couscous recipe.

I'm kind of broke at the moment, so I'm trying to come up with cheap dishes that I can make with what I have in the house. And since my pantry is literally packed with couscous (I found it at the local discount store for 99 cents a box!) I thought it would be a good idea to cook up a batch and bring it to the office for lunch. Of course you can also use it as a side dish, but I find it filling and tasty enough to have it as a stand alone dish.

SUMMER COUSCOUS
Makes 4 servings

1 box plain or flavored couscous (I used sundried tomato and garlic couscous today)
1 1/4 cup vegetable broth
1 small zucchini
1 pint cherry tomatoes
3 tablespoons kalamata olives
3 tablespoons raisins
1 sprig fresh mint
Salt and pepper

Soak the raisins in warm water for about 20 minutes.

In the mean time bring the broth to a boil, add couscous, stir and remove from heat. Cover and let stand for 7 minutes. Fluff with work and set aside.

Chop the zucchini and tomatoes, slice the olives. Add to couscous. Season with salt and pepper to taste. Mince the mint, drain the raisins and add to the couscous. Serve warm or cold.