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In a small saucepan, bring water to a boil over high heat. Add couscous and paprika. Reduce heat to low and simmer for 8–9 minutes or until water is almost completely absorbed. Remove from heat and set aside.
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Meanwhile, coarsely chop onion. Cube zucchini and pepper.
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Heat oil in a large non-stick skillet set over medium-high heat. Add vegetables and cook for 5–6 minutes or until they begin to brown, stirring a few times.
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Meanwhile, rinse and drain chickpeas. Coarsely chop olives and mint.
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Add couscous, chickpeas, olives and salt to the skillet with the vegetables. Remove from heat.
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Squeeze lemon directly into the skillet and mix well.
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Crumble feta over couscous, garnish with mint and serve.
Keeps in the refrigerator for 5 days. Do not freeze.
Chef’s Secret
- Israeli couscous, also known as pearl couscous, can be found near the regular couscous in the grain section of most grocery stores. Shaped like small beads, it’s also delicious in salads or topped with some butter, fresh herbs, lemon zest and Parmesan.
Photo credit: Sylvie Li