Couscous Provencal

Category: Side Dish

Cuisine: American

Ready in 30 minutes

Ingredients

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

Directions

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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