Couscous with Leeks, Corn, and Olives

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Couscous with Leeks, Corn, and Olives

 

3 tablespoons olive oil

2 medium leeks (white and pale green parts only), chopped

1 cup fresh corn kernels (from about 2 ears of corn)

1 cup water

1 cup dry white wine

1 cup canned low-salt broth

2 teaspoons chopped fresh thyme

1 10-ounce package couscous

1 cup pitted Kalamata olives, or other brine-cured black olives (about 4

ounces), coarsely chopped

3 tablespoons fresh lemon juice

 

 

 

Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté

until vegetables are soft, about 3 minutes. Add 1 cup water, wine, broth, and

thyme; bring mixture to boil. Remove pan from heat and mix in couscous. Cover

and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon

juice. Season to taste with salt and pepper. Serve warm or at room temperature.

 

Makes 6 servings.

 

Source: Bon Appétit, July 2001

Formatted by Chupa Babi: 03.09.08

 

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