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Couscous With Leeks, Corn, and Olives Recipe

Couscous With Leeks, Corn, and Olives Recipe

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Ingredients:

Serving

3 tbsp olive oil
2 medium leeks, chopped (white and pale green parts only)
1 cup fresh corn kernels
1 cup water
1 cup dry white wine
1 cup canned low sodium chicken broth
2 tsp chopped fresh thyme
1 (10 oz) package couscous
1 cup pitted kalamata olives (about 4 oz) or 1 cup other brine-cured black olives, coarsely chopped ( about 4 oz)
3 tbsp fresh lemon juice

Directions:

Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes.
Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous.
Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon juice.
Season to taste with salt and pepper. Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	725.99 Kcal (3040 kJ)
Calories from fat	512.02 Kcal
		% Daily Value*
Total Fat	56.89g	88%
Cholesterol	103.95mg	35%
Sodium	33.29mg	1%
Potassium	296.68mg	6%
Total Carbs	26g	9%
Sugars	3.77g	15%
Dietary Fiber	2.36g	9%
Protein	19.57g	39%
Vitamin C	10.4mg	17%
Iron	1mg	6%
Calcium	83.4mg	8%

Amount Per 100 g
Calories	230.09 Kcal (963 kJ)
Calories from fat	162.28 Kcal
		% Daily Value*
Total Fat	18.03g	88%
Cholesterol	32.95mg	35%
Sodium	10.55mg	1%
Potassium	94.03mg	6%
Total Carbs	8.24g	9%
Sugars	1.19g	15%
Dietary Fiber	0.75g	9%
Protein	6.2g	39%
Vitamin C	3.3mg	17%
Iron	0.3mg	6%
Calcium	26.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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