Couscous nicoise

1 Servings

Ingredients

QuantityIngredient
cupDefatted sodium-reduced chicken stock or water
½teaspoonSalt
2Cloves garlic, minced
teaspoonOlive oil, pref.extra-virgin
cupMedium grain couscous
8Cherry tomatoes, cut into slivers
¼cupNicoise olives, pitted & sliced
8Liaves fresh basil, cut into julienne strips, -or-
1tablespoonCoarsely choped fresh parsley
1tablespoonRed wine vinegar
Salt & freshly ground black pepper

Directions

(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, .