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Couscous Provencal

Recipes »  Side Dish  »  Rice

Try this Couscous Provencal recipe, or contribute your own. "Olive oil" and "St. louis p" are two of the tags cooks chose for Couscous Provencal.

Cuisine: AmericanMain Ingredient:

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Ingredients

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Servings          
Original recipe makes 6
1 1/2 ccouscous; Uncooked
4 Kalamata olives; coarsely chopped
1 md cloveGarlic; peeled, minced
1/2 tsHerbes de Provence
1 14 1/2-oz cnVegetable broth
4 dried tomatoes, oil-packed
1 tbExtra-Virgin Olive Oil
1/8 tsPowdered saffron; optional
Black Pepper; freshly ground
1/2 cOnion; finely chopped

Couscous Provencal Preparation

In a heavy-bottomed medium saucepan, heat oil over medium heat. Add onion and garlic; saute 4 minutes. Stir in broth, saffron, herbs, couscous, dried tomatoes, olives and pepper to taste. Bring to a boil, stirring well with a fork. Cover; turn off heat. Let sit 10 minutes. Fluff with a fork before serving. Yield: 6 servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 From The Seattle Times Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Calories Per Serving: 299
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Tags

  1. St. louis p
  2. Olive oil
  3. Onion
  4. Garlic
  5. Tomato
  6. Side Dish
  7. Winter
  8. Citrus
  9. Spring

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