This recipe was created to accompany Red Snapper Papillotes with Lemon and Thyme .
Ingredients
1 cup water
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
2/3 cup couscous
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, chopped fine
1 plum tomato, seeded and cut into 1/2-inch dice
1/2 small zucchini, cut into 1/4-inch dice
3 Kalamata or other brine-cured black olives, pitted and cut into slivers
1 tablespoon chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
freshly ground black pepper to taste
Directions
In a small saucepan bring water, salt, and 1 tablespoon oil to a boil and stir in couscous. Remove pan from heat and let couscous stand, covered, 5 minutes.
While couscous is standing, in a skillet sauté onion, garlic, tomato, and zucchini with salt to taste in remaining tablespoon oil over moderately high heat, stirring, until vegetables are tender, 3 to 4 minutes. Stir in olives, parsley, and pepper and remove skillet from heat.
Fluff couscous with a fork and stir into vegetables.
