Couscous Provencal

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1 1/2 c couscous; Uncooked
4 Kalamata olives; coarsely chopped
1 md clove Garlic; peeled, minced
1/2 ts Herbes de Provence
1 14 1/2-oz cn Vegetable broth
4 dried tomatoes, oil-packed
1 tb Extra-Virgin Olive Oil
1/8 ts Powdered saffron; optional
Black Pepper; freshly ground
1/2 c Onion; finely chopped

Original recipe makes 6



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 -

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