Vegetable Couscous with Black Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe was created to accompany Red Snapper Papillotes with Lemon and Thyme . Can be prepared in 45 minutes or less. Ingredients:
1 cup water |
1/2 teaspoon salt |
2 tablespoons extra-virgin olive oil |
2/3 cup couscous |
1 small onion, chopped (about 1/2 cup) |
1 large garlic clove, chopped fine |
1 plum tomato, seeded and cut into 1/2-inch dice |
1/2 small zucchini, cut into 1/4-inch dice |
3 kalamata or other brine-cured black olives, pitted and cut into slivers |
1 tablespoon chopped fresh flat-leafed parsley leaves (wash and dry before chopping) |
freshly ground black pepper to taste |
Directions:
1. In a small saucepan bring water, salt, and 1 tablespoon oil to a boil and stir in couscous. Remove pan from heat and let couscous stand, covered, 5 minutes.
2. While couscous is standing, in a skillet sauté onion, garlic, tomato, and zucchini with salt to taste in remaining tablespoon oil over moderately high heat, stirring, until vegetables are tender, 3 to 4 minutes. Stir in olives, parsley, and pepper and remove skillet from heat.
3. Fluff couscous with a fork and stir into vegetables.
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