Instructions

1. Melt butter in a medium saucepan over medium heat. Add onions, season with 1/4 teaspoon salt and cook for about 5 min.
2. Add zucchini, season with 1/4 teaspoon of salt and cook for another 3 min, until it begins to soften. Add garlic, cook for about 30 seconds – 1 min.
3. Add couscous and cook, stirring frequently, about 3 min, or until it is slightly toasted.
4. Add wine and chicken broth. Bring to a boil. It should come to a boil right away, since you’re using warm/hot broth.
5. Take off the heat, cover and let stand for about 15 min. All the liquid will be absorbed. Fluff with a fork.