Israeli Couscous with Cured Black Olives
Chef Jamie Lauren
Chef Jamie Lauren consults with a number of restaurants in the LA area and is a producer on several top culinary competition TV shows. She created this couscous dish to serve at room temperature so it adapts well as portable picnic fare.
2 tbsp. extra virgin olive oil
3 cloves garlic, thinly sliced
1 yellow onion, minced
2 cups Israeli couscous
1/2 cup black olives, oil cured and sliced
3 1/2 cups chicken stock
Salt to taste
1/2 cup walnuts, toasted and chopped
1. Heat oil in large saucepan over medium heat; add garlic and cook until garlic is toasted, stirring constantly. Stir in onions and cook until soft.
2. Add couscous and cook over medium-high heat, stirring constantly, until couscous is toasted and golden brown. Stir in stock and bring to a boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until all the liquid is absorbed.
3. Stir in olives and season with salt. Sprinkle chopped walnuts on top.
Photo courtesy of California Walnuts