Couscous nicoise

Yield: 1 Servings

Measure Ingredient
1¼ cup Defatted sodium-reduced chicken stock or water
½ teaspoon Salt
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 by al601@... (Frank Laberge) on 1994r, .

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