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Photo of Couscous with Rosemary and Olives by WW

Couscous with Rosemary and Olives

4
Points® value
Total Time
12 min
Prep
10 min
Cook
2 min
Serves
4
Difficulty
Easy
Fresh rosemary and olives have a natural affinity. We stirred them into couscous for a simple side that comes together in minutes.

Ingredients

Uncooked whole wheat couscous

1 cup(s)

Vegetable broth

1¼ cup(s)

Rosemary

1 tbsp(s), fresh

Olives

15 large, kalamata, pitted, sliced

Table salt

¼ tsp(s), or to taste

Black pepper

1 pinch(es)

Black pepper

¼ pinch(es), freshly ground, or to taste

Instructions

  1. 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.
  2. 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.

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