Couscous with Rosemary and Olives
4
Points®
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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