Chef Lina Paccoud
Spigalina, www.spigalina.com, Lenox, MA
- 2 Tbsp olive oil
- 1 ¾ cups water
- ¼ Tsp salt
- 1 ½ cups couscous (10 oz)
- 16 oil-cured black olives, pitted and coarsely chopped
Place couscous, olives and olive oil in a bowl.
Bring water and salt to a boil.
Stir water into couscous and cover with plastic wrap.
Let stand for 10 minutes, fluff with a fork.