- 2 T olive oil
- 2 large shallots, finely chopped
- 2 stalks celery, finely chopped
- 1.5 c Israeli couscous
- 1/3 c white wine (or broth)
- 3/4 c crushed tomatoes
- 2 c vegetable broth
- 1 pinch saffron
- 1 handful fresh parsley, finely chopped
- 1 handful fresh mint, finely chopped
- 1/4 c green olives, pitted and sliced
- Heat the olive oil in a large pot over a medium-high flame. Add the shallots and celery, along with a pinch of salt, and saute, stirring, until softened.
- When the aromatics are soft, add the couscous, and stir to coat with oil (most couscous comes pre-toasted, so you don’t need to worry about that). Add the white wine (or broth), let cook off for a moment, and then add the tomatoes, broth, saffron, and half each of the parsley and mint (set aside the remaining half to finish the dish). Add the olives, and stir to combine. Cover the pot, bring it up to a boil, and then lower the heat until it’s just barely high enough to maintain a simmer. Cook until the couscous is just shy of being done, ~10 minutes.
I served this with olive oil poached Branzini. The original recipe here calls for adding fish to the pot just before the couscous is finished. Either way, this couscous is fabulous with a simple fish.