Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare the couscous (bring 1 1/2 cups of water to a boil). heat olive oil in a small pan to medium-high. add tomato, scallions, garlic, and olives. saute in the pan for around 3 minutes. fluff couscous with a fork. add salt to taste, mix tomato mixture with couscous and serve. as an optional enhancement, you can crumble some feta cheese on the couscous right before serving.

Target recipe: in a medium-sized saucepan, bring the chicken broth to boiling. add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed. meanwhile in a skillet heat oil over medium heat. add in zucchini, green and red bell peppers, onion and garlic; cook stirring until veggies are crisp-tender, about 4-5 minutes (don't over cook the veggies!). stir in the chickpeas, tomato and olives; stir until just heated through. transfer the couscous mixture to a large bowl and fluff with a fork. add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine. cover the bowl and refrigerate for minimum of 2 hours or more.