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Using a vegetable peeler, shave zucchini into ribbons; set aside.
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Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, ½ teaspoon salt, saffron, and ⅛ teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.
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Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining ½ teaspoon salt and remaining ⅛ teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.