Couscous with Rosemary and Olives
SmartPoints® value per serving
Fresh rosemary and olives have a natural affinity. We stirred them into couscous for a simple side that comes together in minutes.
Fresh Vegetable Stock
Olives, in Brine
15 individual, pitted and sliced
1 pinch, and freshly ground black pepper
- 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.