Couscous with Olives and Roasted Tomatoes

By Dottiejk

Ingredients

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

Preparation

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.