- 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
- 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.
- 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.
- Fluff couscous with a fork and stir into vegetables.