vegetable-couscous-with-black-olives-14294.json

{
    "directions": [
        "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 saut\u00e9 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Olive",
        "Tomato",
        "Side",
        "Saut\u00e9",
        "Vegetarian",
        "Quick & Easy",
        "Low/No Sugar",
        "Couscous",
        "Boil",
        "Gourmet",
        "Sugar Conscious",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Vegetable Couscous with Black Olives",
    "url": "http://www.epicurious.com/recipes/food/views/vegetable-couscous-with-black-olives-14294"
}