You are here: Home » Recipes » Israeli CousCous with Oil Cured Black Olives Israeli CousCous with Oil Cured Black Olives Recipe by California Walnut Board Yield 8 servings Prep 15 minutes Cook 30 minutes Delicious topped with toasted, chopped walnuts! PrintEmail Ingredients 2 tablespoons extra virgin olive oil3 cloves garlic, thinly sliced1 -- yellow onion, minced2 cups Israeli couscous1/2 cup sliced oil cured black olives3-1/2 cups chicken stock1 teaspoon Salt to taste1/2 cup toasted walnuts, chopped Instructions 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 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.