Post by amirah on Oct 19, 2009 14:36:45 GMT -5
Couscous with Rosemary and Olives
POINTS® Value: 3
Servings: 4
Preparation Time: 7 min
Cooking Time: 5 min
Level of Difficulty: Easy
Works with Simply Filling
Fresh rosemary and olives have a natural affinity. We stirred them into couscous for a simple side that comes together in minutes.
1 cup(s) uncooked couscous
1 1/4 cup(s) vegetable broth
1 Tbsp rosemary, use 1 fresh rosemary sprig
15 medium olive(s), kalamata, pitted, sliced
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
Cook couscous according to package directions using vegetable stock instead of water and adding rosemary sprig to mixture before cooking; do not add any fat.
Remove rosemary and while couscous is still warm, stir in olives; season to taste with salt and black pepper. Yields about 1/2 cup per serving.
POINTS® Value: 3
Servings: 4
Preparation Time: 7 min
Cooking Time: 5 min
Level of Difficulty: Easy
Works with Simply Filling
Fresh rosemary and olives have a natural affinity. We stirred them into couscous for a simple side that comes together in minutes.
1 cup(s) uncooked couscous
1 1/4 cup(s) vegetable broth
1 Tbsp rosemary, use 1 fresh rosemary sprig
15 medium olive(s), kalamata, pitted, sliced
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
Cook couscous according to package directions using vegetable stock instead of water and adding rosemary sprig to mixture before cooking; do not add any fat.
Remove rosemary and while couscous is still warm, stir in olives; season to taste with salt and black pepper. Yields about 1/2 cup per serving.