Couscous With Leeks, Corn, and Olives

Epicurious.

• Ready In: 15 mins
• Serves: 4

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.