Zucchini and Couscous

1 1/2 (one and one-half) cups vegetable stock
1 cup couscous
1/2 (one-half) cup sweet red pepper, seeded and chopped coarse
1 teaspoon olive oil
2 medium zucchini squash, sliced 1/4 (one quarter) inch thick
2 cloves garlic, diced fine
1 teaspoon fresh basil, chopped fine
1 Tablespoon balsamic vinegar

Bring broth to a boil. Add couscous and red pepper. Cover tightly and remove from heat and set aside for five minutes. Heat oil in a medium skillet. Cook zucchini until tender. Add remaining ingredients and continue to cook for a few more minutes. Mound couscous in center of a large platter. Arrange zucchini mixture around. Serve warm or cold to six.