Couscous with Leeks, Corn, and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons olive oil |
2 medium leeks (white and pale green parts only), chopped |
1 cup fresh corn kernels (from about 2 ears of corn) |
1 cup water |
1 cup dry white wine |
1 cup canned low-salt chicken broth |
2 teaspoons chopped fresh thyme |
1 10-ounce package couscous |
1 cup pitted kalamata olives or other brine-cured black olives (about 4 ounces), coarsely chopped |
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. 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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