Couscous with Corn and Zucchini

This recipe was created as I was cooking dinner one evening.  Looking to use some zucchini and an ear of corn I had on hand this side dish was made.  It was the perfect dish to accompany some baked chicken.  Even better is the ease and quickness of this dish.  We also enjoyed the leftovers as a quick lunch the next day.  

Recipe:

1 cup of couscous

1 1/4 chicken broth (or vegetable broth)

1 zucchini cup into bite size pieces

2 ears of corn, kernels removed

1/3 cup of tomato sauce

1 teaspoon of herbs de provence

1 tablespoon of olive oil

salt and pepper to taste

grated parmesan cheese to top

In a medium pot bring broth and couscous to boil.  Simmer covered until most of liquid is absorbed.

Meanwhile in a medium pan heat olive oil over medium heat.  Add the zucchini and corn kernels.  Cook until zucchini is soft. Season with herb de provence.  Add the tomato sauce and cook 3-4 minutes.  Add cooked couscous to pan and cook another minute mixing with vegetable mixture.  Serve with a little grated parmesan cheese on top.