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- 1 1/3 cups instant couscous
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 medium zucchini, halved and thinly sliced
- 1 12-ounce jar roasted red peppers, drained and minced
- 1 15-ounce can chickpeas, drained and rinsed well
- 1 tablespoon lemon juice
- 1/4 cup basil leaves, torn in half
- 1/4 cup Nicoise olives, pitted
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