Couscous with Rosemary and Olives
1 - 4
PersonalPoints™ per serving
Fresh rosemary and olives have a natural affinity. We stirred them into couscous for a simple side that comes together in minutes.
Uncooked whole wheat couscous
1 tbsp(s), fresh
15 large, kalamata, pitted, sliced
¼ tsp(s), or to taste
¼ pinch, 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.