WW -- Couscous with Rosemary and Olives

[Guest guest]

Couscous with Rosemary and Olives

POINTS® Value: 4

Servings:  4

 

1 cup uncooked whole wheat couscous

1-1/4 cup vegetable broth

1 sprig fresh rosemary

15 medium kalamata olives, pitted and sliced

1/4 tsp. table salt, or to taste

1 tsp. ground black pepper

1/4 tsp. black pepper, 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.