Cous Cous Salad with Zucchini and Roasted Almonds

It happens nearly every Sunday: Whether I have been away for the weekend or home all along, my refrigerator is invariably empty, save for a few stray yogurts and a sad tub of hummus. When 4:00 rolls around, I am bored, starving and about two minutes from ordering greasy take-out that I know I will regret later. But THIS Sunday, I arrived home to an empty fridge AND a mailbox full - with the new May issue of Food + Wine!

Ah ha! Instant inspiration. I found this easy cous-cous salad recipe in the opening pages and couldn't resist. Super fresh, full of veggies and its good hot or cold, so you can enjoy it for lunch for days to come.

Ingredients
2 cups (1 can) low sodium chicken broth
2 cups whole wheat couscous
1 cup frozen peas
1 1/2 cups diced zucchini
5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 tablespoons fresh lemon juice (one large lemon)
2/3 cup chopped roasted almonds (buy pre-roasted or toast raw almonds in a dry pan for 3-4 minutes)
1/2 cup sliced scallions
1/2 cup chopped parsley
1/4 cup chopped mint
1 tsp. crushed red pepper (or more, or less - depending on how much heat you prefer)

Directions

1) Bring 2 cups chicken broth to a boil. Remove from heat and add the couscous and frozen peas. Cover and let sit for 5 minutes.
2) In a skillet, sauté the zucchini in 2 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper and let cool to room temperature. In a small bowl, mix lemon juice and the remaining 3 tablespoons of olive oil. Add a pinch of salt.
4) Fluff the couscous and pour this dressing on top.
5) Stir in the zucchini, peas, almonds, scallions, parsley and mint. Season with salt, black pepper and crushed red pepper.