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LOCATION: Recipes >> Middle Eastern >> Couscous 02

Print this Recipe    Couscous 02

Couscous Nicoise

1 1/4 cup defatted sodium-reduced chicken stock or water
1/2 tsp salt
2 cloves garlic, minced
1 1/2 tsp olive oil, preferably extra-virgin
1 1/2 cup medium grain couscous
8 cherry tomatoes, cut into slivers
1/4 cup Nicoise olives, pitted and sliced
8 leaves fresh basil, cut into julienne
1 Tbsp coarsely choped fresh parsley
1 Tbsp red wine vinegar
salt and freshly ground black pepper

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.

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

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