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1. In a small saucepan, bring the chicken broth to boiling. Remove from heat; stir in whole wheat couscous. Cover and let stand 5 minutes. Meanwhile, in a medium skillet cook the zucchini and red onion in hot olive oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with the roasted red sweet pepper, oregano, and lemon peel. Season to taste with freshly ground black pepper.