Lemon Couscous

2 tsp. margarine

¼ tsp. Salt

8 oz. Couscous, dry

4 ox sugar snap peas

¼ cup toasted pine nuts

1 tbsp. olive oil

1 garlic clove, minced

½ cup button mushrooms, sliced

1 cup zucchini, sliced

1 lemon, juice and grated peel

1 tbsp. whole grain mustard

¼ tsp. salt

1/8 tsp. white pepper

Lemon wedge garnish

Serves:  4

In a small saucepot, bring 1 cup water to a boil.  Add margarine and salt.  Stir in couscous, cover and set aside.  In 10" skillet, add about 3 cups of water and bring to a boil over high heat.  Add peas and cook until bright green and crisp-tender, about 2 mins.  Drain and rinse under cold water and set aside.  Dry the skillet and place over medium-high heat.  Toast pine nuts 3 – 4 minutes.  Stir occasionally. Set aside in a small bowl.  Then place the same skillet with oil over medium-high heat. Cook garlic and onions 2 – 3 minutes until soft.  Add the mushrooms and zucchini and cook 4 -5 minutes until soft and juices evaporate.  In a large serving bowl, combine all ingredients and stir well.