Couscous is one of the fastest side dishes to prepare, but this jazzed-up, garlicky rendition shows that it need not be bland. Serve it with the Moroccan-Spiced Chicken Paillards or with grilled Italian sausages.
Ingredients
1 1/2 teaspoons minced garlic 3 tablespoons olive oil 1 3/4 cups water Rounded 1/4 teaspoon salt 1 1/2 cups couscous (10 oz) 16 oil-cured black olives, pitted and coarsely chopped 1/3 cup chopped fresh flat-leaf parsley 1 1/2 teaspoons finely grated fresh lemon zest
Preparation
Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork. Cooks' note:Taste your olives before you start cooking; if they are very salty, reduce the salt in this recipe.
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