Couscous with Leeks, Corn, and Olives Recipe

Name: Couscous with Leeks, Corn, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 medium leeks (white and pale green parts only), chopped; 1 cup fresh corn kernels (from about 2 ears of corn); 1 cup water; 1 cup dry white wine; 1 cup canned low-salt chicken broth; 2 teaspoons chopped fresh thyme; 1 10-ounce package couscous; 1 cup pitted Kalamata olives or other brine-cured black olives (about 4 ounces), coarsely chopped; 3 tablespoons fresh lemon juice

Servings: persons

3 tablespoons olive oil
2 medium leeks (white and pale green parts only), chopped
1 cup fresh corn kernels (from about 2 ears of corn)
1 cup water
1 cup dry white wine
1 cup canned low-salt chicken broth
2 teaspoons chopped fresh thyme
1 10-ounce package couscous
1 cup pitted Kalamata olives or other brine-cured black olives (about 4 ounces), coarsely chopped
3 tablespoons fresh lemon juice

1
Heat oil in heavy medium saucepan over medium heat.
2
Add leeks and corn and saute until vegetables are soft, about 3 minutes.
3
Add 1 cup water, wine, broth, and thyme; bring mixture to boil.
4
Remove pan from heat and mix in couscous.
5
Cover and let stand 5 minutes.
6
Using fork, fluff couscous.
7
Mix in olives and lemon juice.
8
Season to taste with salt and pepper.
9
Serve warm or at room temperature.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 medium leeks (white and pale green parts only), chopped, 1 cup fresh corn kernels (from about 2 ears of corn), 1 cup water, and more.

Yes, Couscous with Leeks, Corn, and Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous with Leeks, Corn, and Olives

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