This recipe was created to accompany Red Snapper Papillotes with Lemon and Thyme .

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 as a side dish

　　1 cup water

　　1/2 teaspoon salt

　　2 tablespoons extra-virgin olive oil

　　2/3 cup couscous

　　1 small onion, chopped (about 1/2 cup)

　　1 large garlic clove, chopped fine

　　1 plum tomato, seeded and cut into 1/2-inch dice

　　1/2 small zucchini, cut into 1/4-inch dice

　　3 Kalamata or other brine-cured black olives, pitted and cut into slivers

　　1 tablespoon chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

　　freshly ground black pepper to taste

　　

Step 1

In a small saucepan bring water, salt, and 1 tablespoon oil to a boil and stir in couscous. Remove pan from heat and let couscous stand, covered, 5 minutes.

　　

Step 2

While couscous is standing, in a skillet sauté onion, garlic, tomato, and zucchini with salt to taste in remaining tablespoon oil over moderately high heat, stirring, until vegetables are tender, 3 to 4 minutes. Stir in olives, parsley, and pepper and remove skillet from heat.

　　

Step 3

Fluff couscous with a fork and stir into vegetables.