Name: Couscous with Leeks, Corn, and Olives
Yield: Makes 6 servings
Ingredients: 3 tablespoons olive oil; 2 medium leeks (white and pale green parts only), chopped; 1 cup fresh corn kernels (from about 2 ears of corn); 1 cup water; 1 cup dry white wine; 1 cup canned low-salt chicken broth; 2 teaspoons chopped fresh thyme; 1 10-ounce package couscous; 1 cup pitted Kalamata olives or other brine-cured black olives (about 4 ounces), coarsely chopped; 3 tablespoons fresh lemon juice

Recipe information

Yield
Makes 6 servings

Ingredients

3 tablespoons olive oil

2 medium leeks (white and pale green parts only), chopped

1 cup fresh corn kernels (from about 2 ears of corn)

1 cup water

1 cup dry white wine

1 cup canned low-salt chicken broth

2 teaspoons chopped fresh thyme

1 10-ounce package couscous

1 cup pitted Kalamata olives or other brine-cured black olives (about 4 ounces), coarsely chopped

3 tablespoons fresh lemon juice

Preparation

Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes. Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous. Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon juice. Season to taste with salt and pepper. Serve warm or at room temperature.

TagsCouscous Pasta Leek Root Vegetable Vegetable Corn Olive Side Dinner Dairy Free Nut Free Quick Easy Bon Appétit

Recipe notes

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