Couscous with Olives and Lemons - 7 pts

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Couscous with Olives and Lemons - 7 pts

 

Recipe By :Gourmet, Quick Kitchen, February 2006

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons minced garlic

3 tablespoons olive oil

1 3/4 cups water

1/4 teaspoon salt -- rounded

1 1/2 cups couscous -- (10 oz)

16 black olives -- oil-cured, pitted and coarsely

chopped

1/3 cup chopped fresh flat-leaf parsley

1 1/2 teaspoons finely grated fresh lemon zest

 

 

Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate

heat, stirring frequently, until golden, 1 to 2 minutes. Add water and

salt and bring to a boil. Stir in remaining ingredients, then cover pan

and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a

fork.

 

Cooks' note: Taste your olives before you start cooking; if they are

very salty, reduce the salt in this recipe.

 

Makes 4 servings.

 

Description:

" 7 pts "

Source:

" Epicurious.com © CondéNet, Inc. "

S(Formatted by Chupa Babi in MC):

" : 02.15.06 "

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 358 Calories; 12g Fat (31.5%

calories from fat); 9g Protein; 52g Carbohydrate; 4g Dietary Fiber; 0mg

Cholesterol; 299mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0

Vegetable; 0

Fruit; 2 1/2 Fat.

 

NOTES : Couscous is one of the fastest side dishes to prepare, but

this jazzed-up, garlicky rendition shows that it need not

be bland. Serve it with the Moroccan-Spiced Chicken

Paillards or with grilled Italian sausages.

 

 

Nutr. Assoc. : 0 0 0 0 449 0 20067 802 0

 

 

 

 

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