1. It is best to prep all your vegetables and then make the couscous, then cook the vegetables. 2. In a large skillet or wok or dutch oven, heat your oil and butter and add spices and garlic, whisking them together till blended, then add all three onions, letting them cook until yellow onions are translucent. Add some chicken stock or broth once onions are underway. You have to eyeball it for the amount of couscous and ingredients you end up having, I probably used a cup or a cup and a half. 3. Add vegetables and olives. Stir and cook until vegetables are almost done. 4. Add coucous and cook for about five more minutes, letting the couscous absorb some of the oil and butter and stock. 5. Note: About the black olives. The original recipe took a large can of whole olives and added it. My kids won't eat olives that way so I bought a small can of sliced olives. You could add more depending on taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
