Israeli Couscous with Oil Cured Black Olives

Total Time
40 Mins
Serves
8
Course

DESCRIPTION

Chef Jamie Lauren created this simple, yet chic, side dish of couscous with olives and toasted walnuts, which is a great dinner addition any time of year.

Total Time

Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins

Nutrition

Calories
340 cal
Total Fat
18 g
Polyunsaturated Fat
10 g
Cholesterol
0 mg
Sodium
200 mg
Carbohydrates
38 g
Dietary Fiber
4 g
Protein
9 g

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 onion, yellow, minced
  • 2 cups Israeli couscous
  • 1/2 cup black olives, oil cured, sliced
  • 3 1/2 cups chicken stock
  • Salt to taste
  • 1/2 cup California walnuts, chopped, toasted

Preparation

  1. Heat oil in a large saucepan over medium heat; add garlic and cook until garlic is toasted, stirring constantly. Stir in onions and cook until soft. Add couscous and cook over medium-high heat, stirring constantly, until couscous is toasted and golden brown; stir in stock.
  2. Bring to a boil; reduce heat and simmer, covered, for 15 to 20 minutes or until all of the liquid has been absorbed. Stir in olives and season with salt. Sprinkle chopped walnuts on top.