Couscous with rosemary and olives
5
Points®
Total Time
12 min
Prep
7 min
Cook
5 min
Serves
4
Difficulty
Easy
Quick and versatile couscous is great pantry item to keep on hand and takes well to just about any kind of flavor combination you can imagine. Fresh rosemary and olives have a natural affinity and season couscous perfectly in this simple side that comes together in minutes. We’ve used purple Greek kalamata olives but green Castelvetrano olives from Sicily would be delicious too. Whichever variety you choose, just be sure to purchase the pitted variety to keep the prep short. Pair it with roasted vegetables and cooked beans for a vegetarian meal. Or, partner it with roasted salmon or pork tenderloin and green beans.
Ingredients
Uncooked couscous
1 cup(s)
Vegetable broth
1¼ cup(s)
Rosemary
1 Tbsp, use 1 fresh rosemary sprig
Olives
15 olive(s), medium, kalamata, pitted, sliced
Table salt
¼ tsp, or to taste
Black pepper
¼ tsp, freshly ground, or to taste