Free Recipe Couscous Provencal
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Couscous Provencal Recipe
1 tb Extra-virgin olive oil
1/2 c Finely chopped onion
1 md Garlic clove; peeled, minced
1 cn Vegetable broth – (14 1/2
-oz); plus water
To equal 3 cups
1/8 ts Powdered saffron; optional
(or 1/4 tspn ground
-turmeric)
1/2 ts Herbes de Provence
1-1/2 c Uncooked couscous
4 Oil-packed dried tomatoes;
-finely chopped
4 Kalamata olives; coarsely
-chopped
Freshly ground black pepper
Couscous Provencal Preparation
In a heavy-bottomed medium saucepan, heat oil over medium heat. Add onion and garlic; saute 4 minutes. Stir in broth, saffron, herbs, couscous, dried tomatoes, olives and pepper to taste. Bring to a boil, stirring well with a fork. Cover; turn off heat. Let sit 10 minutes. Fluff with a fork before serving. Yield: 6 servings. Recipe Source: St. Louis Post-Dispatch – 01-04-1999 From The Seattle Times Formatted for MasterCook by Susan Wolfe – vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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