Couscous Provencal
Cuisine: French
Author: St. Louis Post-Dispatch
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 Cup finely chopped onion
  • 1 medium garlic clove; peeled, minced
  • 1 can vegetable broth (14 1/2 ounces); plus water to equal 3 Cups
  • 1/8 teaspoon powdered saffron; optional (or 1/4 teaspoon ground turmeric)
  • 1/2 teaspoon Herbes de Provence
  • 1 1/2 Cups uncooked couscous
  • 4 oil-packed dried tomatoes; finely chopped or fresh chopped tomatoes
  • 4 Kalamata olives; coarsely chopped
  • freshly ground black pepper
  1. In a heavy-bottomed medium saucepan, heat oil over medium heat. Add onion and garlic; saute 4 minutes.
  2. 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.
  3. Fluff with a fork before serving.
Recipe by Recipes at