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Couscous Provencal

Courses: Side dish
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlExtra-virgin olive oil
1/2 cup 31g / 1.1ozFinely chopped onion
1 cup 93g / 3.3ozGarlic clove - peeled, minced (medium)
1   Vegetable broth - (14 1/2 oz) - plus water
  To equal 3 cups
1/8 teaspoon 0.6mlPowdered saffron - optional
  (or 1/4 tspn ground turmeric)
1/2 teaspoon 2.5mlHerbes de Provence
1 1/2 cups 355mlUncooked couscous
4   Oil-packed dried tomatoes - finely chopped
4   Kalamata olives - coarsely chopped
  Freshly ground black pepper

Recipe Instructions

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.

St. Louis Post-Dispatch - 01-04-1999 - From The Seattle Times


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