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 "Recipe#60524" Marinated Lamb Chops. I also used kalamata olives and skipped the salt."
 
Couscous With Olives and Lemon created by Leggy Peggy
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
  • Add water and salt and bring to boil.
  • Stir in remaining ingredients, cover pan and remove from heat.
  • Let stand 5 minutes.
  • Fluff with fork.

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  1. mummamills
    Used chicken broth , and my own brined olives. Loved it, and wouldn't change anything! Made for Aussie swap august 2012
     
  2. JustJanS
    This made for a perfectly fluffy and pretty tasty couscous. We eat a lot of couscous and although like I said, it was fluffy and tasty, it just didn't make me personally go WOW!
     
  3. Leggy Peggy
    Love this dish, and especially appreciate the fact it is ready in just a few minutes. I made it as written, but can imagine adding more lemon zest and perhaps a tablespoon of butter (bad Peggy). Served as a side to pan-fried fish and salad. Will make this often.
     
  4. Leggy Peggy
    Couscous With Olives and Lemon Created by Leggy Peggy
  5. Chef floWer
    Couscous With Olives and Lemon Created by Chef floWer

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