The perfect couscous

Complete with kalamata olives and artichoke hearts, this couscous recipe is simple and delicious. Add this to your list of go-to recipes now!


2 tablespoons extra virgin olive oil

1 cup couscous

2 cups water

1/2 cup marinated artichoke hearts, roughly chopped

1/4 cup kalamata olives, roughly chopped

1/2 lemon, juiced

chopped parsley, to taste

salt and pepper, to taste


1. Heat oil over medium heat, then toast the couscous over medium heat until it develops a light golden brown color.

2. Add water and bring to a boil, then turn heat down to low and allow to simmer for 10-12 minutes or until water is absorbed.

3. Fold in the artichoke hearts, olives, lemon juice and season with salt and pepper.

4. Top with parsley and serve.

Recipe by Sarah Hubbell. Photography by Tiffany Egbert.

See more of this recipe plus others in the Winter 2016 issue of Emma magazine below.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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