Couscous with Leeks, Corn, and Olives

• 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.

olive oil, leeks, fresh corn kernels, water, white wine, chicken broth, thyme, couscous, olives, lemon juice

Taken from www.epicurious.com/recipes/food/views/couscous-with-leeks-corn-and-olives-105311 (may not work)