Couscous with Cherry Tomatoes and Olives

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Serves: 4-6


2 Tbsp Flying Olive Mild-Medium Extra Virgin Olive Oil plus more for drizzling (I usually use Garlic EVOO for this), divided

½ tsp sea salt, plus more as desired

1 cup couscous          

1 cup quartered cherry tomatoes

¼ tsp red pepper flakes, optional

¼ pitted and coarsely chopped black olives such as Kalamata

2 Tbsp chopped fresh cilantro or parsley

Freshly ground black pepper


In a medium saucepan with a tight fitting lid, bring 1 cup of water, 1 Tbsp of Flying Olive EVOO of Choice, ant ½ tsp of the salt to a boil over medium-high heat. Stir in the couscous, remove from the heat, and cover tightly. Let stand until the couscous is tender and has absorbed the liquid, about 5-10 minutes.

In the meantime, heat the remaining 1 Tbsp of EVOO in a large nonstick skillet over medium-high heat. Add the cherry tomatoes and red pepper flakes, if using. Cook until the tomatoes are warm, about 2 minutes. Stir in the olives and cook, stirring occasionally, until the tomatoes begin to collapse, about 2 minutes more.

Fluff the couscous with a fork and add it to the skillet with the tomato-olive mixture. Add the cilantro and mix well. Season to taste with salt and black pepper. Serve hot with an extra drizzle of EVOO, if desired.

Inspired by a recipe in the beautiful cookbook by Gabriele Corcos and Debi Mazar, Super Tuscan: Heritage Recipes and Simple Pleasures from our Kitchen to your Table. Touchstone, New York, 2017.

Submitted by Barb L.