Recipe: Couscous Provencal (using sun-dried tomatoes and Kalamata olives)

COUSCOUS PROVENCAL

1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 medium clove garlic, peeled and minced
1 (14 1/2-ounce) can vegetable broth plus water to equal 3 cups
1/8 teaspoon powdered saffron or 1/4 teaspoon ground turmeric (optional)
1/2 teaspoon herbes de Provence (blend of herbs)
1 1/2 cups couscous
4 oil-packed sun-dried tomatoes, finely chopped
4 Kalamata olives, coarsely chopped
Freshly ground black pepper, to taste

In a heavy-bottomed medium saucepan, heat the oil over medium heat. Add the onion and garlic; saute 4 minutes.

Stir in the broth, saffron, herbs, couscous, tomatoes, olives and pepper. Bring to a boil, stirring well with a fork. Cover, turn off the heat and set aside 10 minutes. Fluff with a fork before serving.

Makes 6 servings
Source: The Charleston Post and Courier, June 7, 2000