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Couscous with Leeks, Corn and Olives

Couscous with Leeks, Corn and Olives


  • 2 medium leeks (white and pale green parts only), chopped
  • 1 cup fresh corn kernels (from about 2 ears of corn)
  • 1 cup canned low-salt chicken broth
  • 2 teaspoons chopped fresh thyme
  • 1 10-ounce package couscous
  • 1 cup pitted Kalamata olives or other brine-cured black olives (about 4 ounces), coarsley chopped
  • 3 tablespoons fresh lemon juice

Recipe Preparation

  • Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes. Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous. Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon juice. Season to taste with salt and pepper. Serve warm or at room temperature.

Recipe by Emily Saladino, Dick Boenning,Reviews Section

Watch the video: Easy Couscous with Olives and Sun-Dried Tomato Recipe (June 2021).