Yield: 1 Servings
|1¼ cup||Defatted sodium-reduced chicken stock or water|
|2 \N||Cloves garlic, minced|
|1½ teaspoon||Olive oil, pref.extra-virgin|
|1½ cup||Medium grain couscous|
|8 \N||Cherry tomatoes, cut into slivers|
|¼ cup||Nicoise olives, pitted & sliced|
|8 \N||Liaves fresh basil, cut into julienne strips, -or-|
|1 tablespoon||Coarsely choped fresh parsley|
|1 tablespoon||Red wine vinegar|
|\N \N||Salt & freshly ground black pepper|
(without permission from Harrosmith) This is a coloful accompaniment to plain roast chicken or broiled fish.
With a bit more vinegar, it can also sere as a salad. Note : Nicoise olives(tiny dark brown salt-brine-cured olives from France) are avaliable in speciality stores, or can be substituted by other good-quality black olive, such as Kalamata or Gaeta.
1. Combine stock or water, salt, garlic and oil in a med. saucepan with a tight-fitting lid and bring to a boil. Stir in couscous and remove from heat. Cover and let stand for 5 mins. Uncover and fluff with a fork to separate the grains.
2. Add tomatoes, olives, basil or parsley and vinegar and toss till completely mixed. Season with salt and pepper. Serve warm or at room Temp.
Serves :: 6 (Prep. time : abt 10 mins) Posted to rec.food.recipes by al601@... (Frank Laberge) on 1994r, .