Lemon Couscous with Olives

Ingredients

• 1½ tsp minced garlic
• 3 tbsp light olive oil
• 1¾ cups vegetable broth
• ¼ tsp salt
• 1½ cups couscous
• ½ cup kalamata olives, pitted and quartered
• ¼ tsp Amoretti® Lemon Zest Oil Extract O.S.
• ½ cup flat leaf parsley, chopped

Directions

1. In a heavy saucepan, sauté garlic in light olive oil over moderate heat, stirring frequently, until golden, 1-2 minutes.
2. Add vegetable broth and salt and bring to boil.
3. Stir in couscous, olives, and Lemon Zest Oil Extract. Cover pan and remove from heat.
4. Let stand 5 minutes. Fluff with fork, place in a serving bowl and garnish with parsley before serving.