Toasted Israeli Couscous with Olives and Golden Raisins

By: Marge Perry & David Bonom

  • Yield: 4-6 Servings
  • Course: Side Dish

INGREDIENTS

Ingredients

3 tablespoons extra virgin olive oil1 medium onion, chopped1 cup pearl or Israeli couscous3 garlic cloves, minced3 tablespoons extra virgin olive oil1 medium onion, chopped1 cup pearl or Israeli couscous3 garlic cloves, minced1/2 cup golden raisins1/3 cup pimento stuffed green olives, halved2 tablespoons fresh parsley, chopped1/2 teaspoon salt1/8 teaspoon ground black pepper1/2 cup golden raisins1/3 cup pimento stuffed green olives, halved2 tablespoons fresh parsley, chopped1/2 teaspoon salt1/8 teaspoon ground black pepper

DIRECTIONS

Ingredients

  1. Heat the oil in a 2-quart saucepan over medium-high heat. Add the onion and cook until slightly softened, 3-4 minutes. Add the couscous and cook until lightly browned, about 3-4 minutes. Stir in the garlic and raisins and cook, stirring often, until raisins soften slightly, 2 minutes. Add 1 1/3 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and stir in the olives, parsley, salt and pepper.