Couscous Provencal Recipe - Cooking Index
Couscous Provencal Recipe - Cooking Index
| 1 tablespoon | Extra-virgin olive oil | |
| 1/2 cup | Finely chopped onion | |
| 1 cup | Garlic clove - peeled, minced (medium) | |
| 1 x | Vegetable broth - (14 1/2 oz) - plus water | |
| To equal 3 cups | ||
| 1/8 teaspoon | Powdered saffron - optional | |
| (or 1/4 tspn ground turmeric) | ||
| 1/2 teaspoon | Herbes de Provence | |
| 1 1/2 cups | Uncooked couscous | |
| 4 | Oil-packed dried tomatoes - finely chopped | |
| 4 | Kalamata olives - coarsely chopped | |
| Freshly ground black pepper |
In a heavy-bottomed medium saucepan, heat oil over medium heat. Add onion and garlic; saute 4 minutes.
Stir in broth, saffron, herbs, couscous, dried tomatoes, olives and pepper to taste. Bring to a boil, stirring well with a fork. Cover; turn off heat. Let sit 10 minutes.
Fluff with a fork before serving.
Yield: 6 servings.
Source:
St. Louis Post-Dispatch - 01-04-1999 - From The Seattle Times
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