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Couscous with Olives and Lemon


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

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  • 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


Servings 4
Adapted from


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.


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