Lemon-Olive Cous Cous

A great side for just about anything, but we especially liked it with grilled meats.  This went very well with brined pork chops, and I think it would also make an excellent side for lamb as well.  It’s also great on its own for lunch.



  • 2 3/4 cups chicken broth
  • 2 1/4 cups pearl (Israeli) couscous
  • 1 tablespoon olive oil
  • 1/2 cup Kalamata olives, pitted and finely chopped
  • juice and zest from one lemon
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1 teaspoon chopped fresh thyme
  • salt and pepper

Bring broth to a boil in heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.  Transfer to a bowl and stir in remaining ingredients.


1 Comment

  1. Pingback: Halibut with Scallions and Squash « Om nom nom!

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