Monday, October 19, 2009

Couscous with Rosemary and Olives

Fresh rosemary and olives have a natural affinity. We stirred them into couscous for a simple side that comes together in minutes. Ingredients 1 cup(s) uncooked couscous 1 1/4 cup(s) vegetable broth 1 Tbsp rosemary, use 1 fresh rosemary sprig 15 medium olive(s), kalamata, pitted, sliced 1/4 tsp table salt, or to taste 1/4 tsp black pepper, freshly ground, or to taste Instructions Cook couscous according to package directions using vegetable stock instead of water and adding rosemary sprig to mixture before cooking; do not add any fat. Remove rosemary and while couscous is still warm, stir in olives; season to taste with salt and black pepper. Yields about 1/2 cup per serving. POINTS® Value: 3 Servings: 4 Preparation Time: 7 min Cooking Time: 5 min Level of Difficulty: Easy Works with Simply Filling Recipe courtesy of Weight Watchers

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