ZUCCHINI RIBBONS W SAFFRON COUSCOUS (Mary/Rich)

4 zucchinni (about 2 lbs)
2 TBS olive oil, divided
1/2 cup finely diced onion (about 1 small)
1/2 cup finely diced carrot (about 1 small)
1 (14 oz.) can fat-free, less sodium chicken broth
1 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1 1/4 cups uncooked couscous
1/2 cup frozen green peas
2 TBS chopped fresh cilantro

Using a vegetable peeler, shave zucchini into ribbons; set aside

Heat 2 teaspoons oil over medium-hign heat in a medium saucepan. Add onion and carrot; saute 3 minutes. Add broth, 1/2 tsp salt, saffron, and 1/8 tsp pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5minutes. Fluff with a fork. Keep warm.

Heat remaining 4 tsps oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and saute 1 minute or until tender. stir in remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Serve over couscous mixture. Sprinkle with cilantro.

Yield: 8 servings