Roasted-Pepper Couscous

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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 ni├žoise olives, pitted

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