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Couscous Nicoise

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“DH and I made this easy recipe for lunch from the Vegetarian Times and thought it was good. DH suggested using water instead of veggie broth next time as he thought it might have detracted from the "brightness" of the basil and the kalamata olives that we used. I used Israeli couscous because I like it better. The recipe states that this serves 4, but I think it is more like 2-3.”
READY IN:
25mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine broth, garlic and oil and bring just to a boil over high heat.
  2. Stir in couscous, cover and remove from heat. Let mixture stand, covered, about 5 minutes.
  3. Uncover couscous mixture; fluff with fork to separate grains. Lightly stir in remaining ingredients until blended. Transfer mixture to a large shallow bowl and serve warm or at room temperature.

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