| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
St. Louis |
St. louis p, Post1 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
c |
Finely chopped onion |
| 1 |
md |
Garlic clove; peeled, minced |
| 1 |
cn |
Vegetable broth – (14 1/2 oz); plus water |
|
|
To equal 3 cups |
| 1/8 |
ts |
Powdered saffron; optional |
|
|
(or 1/4 tspn ground turmeric) |
| 1/2 |
ts |
Herbes de Provence |
| 1 1/2 |
c |
Uncooked couscous |
| 4 |
|
Oil-packed dried tomatoes; finely chopped |
| 4 |
|
Kalamata olives; coarsely chopped |
|
|
Freshly ground black pepper |
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.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 From The Seattle
Times
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