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Couscous with Olives and Roasted Tomatoes


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  • 2-3/4 cup chicken broth
  • 2-1/4 cup israeli couscous
  • 1/2 cup kalamata olives; pitted, chopped
  • 1 cup roasted tomatoes; chopped



Step 1

Bring broth to a boil in a 3 quart heavy saucepan and stir in couscous,
then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let
stand 10 minutes. Uncover and place into bowl. Let cool.

Stir in olives and tomatoes and salt and pepper to taste.


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