Couscous with rosemary and olives
Quick and versatile couscous is great pantry item to keep on hand and takes well to just about any kind of flavor combination you can imagine. Fresh rosemary and olives have a natural affinity and season couscous perfectly in this simple side that comes together in minutes. We’ve used purple Greek kalamata olives but green Castelvetrano olives from Sicily would be delicious too. Whichever variety you choose, just be sure to purchase the pitted variety to keep the prep short. Pair it with roasted vegetables and cooked beans for a vegetarian meal. Or, partner it with roasted salmon or pork tenderloin and green beans.
1 Tbsp, use 1 fresh rosemary sprig
15 medium, kalamata, pitted, sliced
¼ tsp, or to taste
¼ tsp, 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.