Couscous With Olives and Lemon |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a saved page of an old Gourmet Magazine. I prefer to use Israeli couscous, the pearl type, however you need to check package directions for additional cooking time. This was a great side dish for Marinated Lamb Chops Marinated Lamb Chops. I also used kalamata olives and skipped the salt. Ingredients:
1 1/2 teaspoons garlic, minced |
3 tablespoons olive oil |
1 3/4 cups vegetable broth |
1/4 teaspoon salt |
1 1/2 cups couscous |
16 black olives, pitted and coarsely chopped |
1/2 cup flat leaf parsley, chopped |
1 1/2 teaspoons lemon zest, finely grated |
Directions:
1. Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
2. Add water and salt and bring to boil.
3. Stir in remaining ingredients, cover pan and remove from heat.
4. Let stand 5 minutes.
5. Fluff with fork.
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