Pearl Couscous with Oil Cured Black Olives

By California Walnuts
Total Time
40 Mins
Serves
8
Meal
Dinner Lunch
Course
Side

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.

Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins
Calories
340
Total Fat
18
Polyunsaturated Fat
10
Cholesterol
0
Sodium
200
Carbohydrates
38
Dietary Fiber
4
Protein
9

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 onion, yellow, minced
  • 2 cups Pearl 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.