Couscous with Olives and Lemon

By mirelsonp

Note:
Taste the olives before you start cooking; if they are very salty, reduce the salt in this recipe.
Recipe source: Gourmet - Feb 2006

Ingredients

• 1 1/2 teaspoons minced garlic
• 3 tablespoons olive oil
• 1 3/4 cups water
• Rounded 1/4 teaspoon salt
• 1 1/2 cups couscous (10 oz)
• 16 oil-cured black olives, pitted and coarsely chopped
• 1/3 cup chopped fresh flat-leaf parsley
• 1 1/2 teaspoons finely grated fresh lemon zest

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.