Couscous With Leeks, Corn, and Olives |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Epicurious. Ingredients:
3 tablespoons olive oil |
2 medium leeks, chopped (white and pale green parts only) |
1 cup fresh corn kernels (from about 2 ears of corn) |
1 cup water |
1 cup dry white wine |
1 cup canned low sodium chicken broth |
2 teaspoons chopped fresh thyme |
1 (10 ounce) package couscous |
1 cup pitted kalamata olives (about 4 ounces) or 1 cup other brine-cured black olives, coarsely chopped (about 4 ounces) |
3 tablespoons fresh lemon juice |
Directions:
1. Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes.
2. Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous.
3. Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon juice.
4. Season to taste with salt and pepper. Serve warm or at room temperature.
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