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Couscous With Olives and Lemon
At a Glance
- Prep
- 0:20
- Cook
- 0:20
- Total
- 0:20
- Servings
- 4 servings
Categories
- Side Dish
Cuisine
- Mediterranean
Cooking Method
- Steam
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- None
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Couscous with olives and lemon is a bright, quick-side dish featuring fluffy couscous folded with olives, lemon zest or juice, and olive oil for a simple Mediterranean finish.
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Equipment
Pot, frying pan, fork
Ingredients
- 1 1/2 cups couscous
- 2 cups vegetable broth or water
- 3 tablespoons olive oil
- 1/2 cup sliced olives (green or black)
- 1 lemon (zest and juice)
- 1 clove garlic, minced
- Salt to taste
- Fresh parsley, chopped (optional)
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Instructions
In a pot, bring vegetable broth to a boil.
Stir in couscous, remove from heat, cover, and let stand 5 minutes.
Fluff couscous with a fork.
In a small pan, sauté garlic in olive oil for 1 minute until fragrant.
Pour olive oil and garlic over the fluffed couscous. Add olives, lemon zest, and lemon juice; mix well.
Season with salt to taste. Garnish with parsley if using and serve warm.
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