Couscous with Olives and Roasted Tomatoes
By Dottiejk
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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
Details
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.
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