Try this Couscous Provencal recipe, or contribute your own. "Olive oil" and "St. louis p" are two tags used to describe Couscous Provencal.
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 - email@example.com