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Couscous With Olives

Couscous With Olives

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.