Couscous with Spiced Zucchini

Ingredients
1 cup reduced-sodium chicken broth
1 tsp salt
3/4 cup plain couscous
2 Tbsp extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 tsp ground coriander
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Directions
Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Source:  Gourmet