Couscous Provencal

Recipe Ingredients

1 tablespoon	15ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Finely chopped onion
1 cup	93g / 3.3oz	Garlic clove - peeled, minced (medium)
1		Vegetable broth - (14 1/2 oz) - plus water
		To equal 3 cups
1/8 teaspoon	0.6ml	Powdered saffron - optional
		(or 1/4 tspn ground turmeric)
1/2 teaspoon	2.5ml	Herbes de Provence
1 1/2 cups	355ml	Uncooked couscous
4		Oil-packed dried tomatoes - finely chopped
4		Kalamata olives - coarsely chopped
		Freshly ground black pepper

Recipe Instructions

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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