Couscous with Olives and Lemon |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Couscous is one of the fastest side dishes to prepare, but this jazzed-up, garlicky rendition shows that it need not be bland. Serve it with the Moroccan-Spiced Chicken Paillards or with grilled Italian sausages. Ingredients:
1 1/2 teaspoons minced garlic |
3 tablespoons olive oil |
1 3/4 cups water |
rounded 1/4 teaspoon salt |
1 1/2 cups couscous (10 oz) |
16 oil-cured black olives, pitted and coarsely chopped |
1/3 cup chopped fresh flat-leaf parsley |
1 1/2 teaspoons finely grated fresh lemon zest |
Directions:
1. Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.
2. Cooks' note: Taste your olives before you start cooking; if they are very salty, reduce the salt in this recipe.
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