Israeli CousCous with Oil Cured Black Olives

  • Yield: 8 servings
  • Prep: 15 minutes
  • Cook: 30 minutes


2tablespoons extra virgin olive oil
3cloves garlic, thinly sliced
1-- yellow onion, minced
2cups Israeli couscous
1/2cup sliced oil cured black olives
3-1/2cups chicken stock
1teaspoon Salt to taste
1/2cup toasted walnuts, chopped


  1. Heat oil in a large saucepan over medium heat; add garlic and cook until garlic is toasted, stirring constantly. Stir in onions and cook until soft. Add couscous and cook over medium-high heat, stirring constantly, until  couscous is toasted and golden brown; stir in stock
  2. Bring to a boil; reduce heat and simmer, covered, for 15 to 20 minutes or until all of the liquid has been absorbed. Stir in olives and season with salt. Sprinkle chopped walnuts on top.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 5g
  • Cholesterol 5mg
  • Sodium 510mg
  • Potassium 250mg
  • Carbohydrate 40g
  • Fiber 3g
  • Sugars 2g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 6%