Active Time

　　15 min

　　Total Time

　　20 min

　　Couscous is one of the fastest side dishes to prepare, but this jazzed-up, garlicky rendition shows that it need not be bland. Serve it with the Moroccan-Spiced Chicken Paillards or with grilled Italian sausages.

Ingredients

　　1 1/2 teaspoons minced garlic

　　3 tablespoons olive oil

　　1 3/4 cups water

　　Rounded 1/4 teaspoon salt

　　1 1/2 cups couscous (10 oz)

　　16 oil-cured black olives, pitted and coarsely chopped

　　1/3 cup chopped fresh flat-leaf parsley

　　1 1/2 teaspoons finely grated fresh lemon zest

　　Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.

　　Cooks' note:

　　Taste your olives before you start cooking; if they are very salty, reduce the salt in this recipe.