Recipe - Couscous Nicoise

1 One fourth cup Defatted sodiumreduced
chicken stock or water
One half teaspoon Salt
2 Cloves garlic, minced
1 One half teaspoon Olive oil, pref.extravirgin
1 One half cup Medium grain couscous
8 Cherry tomatoes, cut into
slivers
One fourth cup Nicoise olives, pitted &
cut or sliced up
8 Liaves fresh basil, cut into
julienne strips, or
1 tablespoon Coarsely choped fresh
parsley
1 tablespoon Red wine vinegar
Salt & freshly ground black
pepper

(without permission from Harrosmith)

This is a coloful accompaniment to plain roast chicken or broiled fish.
With a bit more vinegar, it can also sere as a salad. Note : Nicoise
olives(tiny dark brown saltbrinecured olives from France) are avaliable
in speciality stores, or can be substituted by other goodquality black
olive, such as Kalamata or Gaeta.

1. Combine stock or water, salt, garlic and oil in a med. saucepan with a
tightfitting lid and bring to a boil. Stir in couscous and remove from
heat. Cover and let stand for 5 mins. Uncover and fluff with a fork to
separate the grains.

2. Add tomatoes, olives, basil or parsley and vinegar and toss till
completely mixed. Season with salt and pepper. Serve warm or at room Temp.

Serves :: 6 (Prep. time : abt 10 mins)

Posted to rec.food.recipes by al601@FreeNet.Carleton.CA (Frank Laberge) on
1994r, .