Depending on what your diet permits, you can substitute rice for the couscous and incorporate shredded chicken or cubed ham at the end.
1 tbsp minced garlic
3/4 c chopped bell pepper (I used red, yellow, green and orange)
1 c zucchini, halved lengthwise and sliced
1 c mushrooms, sliced
1 can black beans, rinsed and drained
1-2 tbsp lemon juice
1 1/2 tsp cumin powder
1/4-1/2 tsp crushed red pepper flakes (optional)
Sea salt & pepper
2 c prepared whole wheat couscous (1 c dry)
Prepare couscous according to package instructions; set aside. In a large skillet, cook garlic in 1 tbsp olive oil over medium heat for 1 minute or until slightly browned. Add peppers and saute one minute; toss in zucchini and mushrooms and cook, stirring frequently, until zucchini and mushrooms soften. Add rinsed beans. Season with cumin and red pepper flakes and add about 1/2 tsp salt and 1/4 tsp pepper; stir to coat. Reduce heat to medium-low. Fluff couscous with a fork and add to vegetable mixture, stirring until vegetables are fully distributed. Drizzle lemon juice over couscous as you stir to moisten the mixture.