We threw this couscous side dish together without too much fuss at all. Basically we went down to the Farmer's Market in the morning and picked out whatever vegetables looked good. All measures were pre-etty approximate, but this recipe will make a heckuva a lot.
2 onions, chopped
6-8 cloves of garlic, chopped
2 small zucchini, cut into 2 inch quarters
1 basket cherry tomatoes, cut in half
handful of golden sultana raisins
3 cups of couscous
4 cups chicken broth
salt and pepper to taste
butter to finish it off
Heat the olive oil in a large pot, and then saute the onions and garlic until the onions start to turn nice and brown. Add the zucchini, tomatoes and raisins and cook for several minutes to bring out the flavors. Add the chicken broth and bring to a boil. Then turn off the heat, add the couscous and stir well to combine. Cover and allow the couscous to soak up the liquid. Fluff the cooked couscous with a fork and add salt, pepper and butter to taste.