Couscous With Olives and Lemon

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.

• Ready In: 20 mins
• Serves: 4

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.