Vegetable Couscous with Black Olives

• 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

1. In a small saucepan bring water, salt, and 1 tablespoon oil to a boil and stir in couscous.
2. Remove pan from heat and let couscous stand, covered, 5 minutes.
3. While couscous is standing, in a skillet saute 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.
4. Stir in olives, parsley, and pepper and remove skillet from heat.
5. Fluff couscous with a fork and stir into vegetables.

water, salt, extravirgin olive oil, couscous, onion, garlic, tomato, zucchini, black olives, flatleafed parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/vegetable-couscous-with-black-olives-14294 (may not work)