This recipe was created to accompany Red Snapper Papillotes with lemon and thyme.


Can be prepared in 45 minutes or less.

Serves 2 as a side dish.

INGREDIENTS

  • 1 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup couscous
  • 1 small onion, chopped (about 1/2 cup)
  • 1 large garlic clove, chopped fine
  • 1 plum tomato, seeded and cut into 1/2-inch dice
  • 1/2 small zucchini, cut into 1/4-inch dice
  • 3 kalamata or other brine-cured black olives, pitted and cut into slivers
  • 1 tablespoon chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
  • freshly ground black pepper to taste

    DIRECTIONS

    In a small saucepan bring water, salt, and 1 tablespoon oil to a boil and stir in couscous. Remove pan from heat and let couscous stand, covered, 5 minutes.


    While couscous is standing, in a skillet sauté onion, garlic, tomato, and zucchini with salt to taste in remaining tablespoon oil over moderately high heat, stirring, until vegetables are tender, 3 to 4 minutes. Stir in olives, parsley, and pepper and remove skillet from heat.


    Fluff couscous with a fork and stir into vegetables.