Couscous with Leeks, Corn, and Olives

Ingredients

• 1 cup dry white wine
• 1 cup water
• 1 cup fresh corn kernels
• 2 medium leeks
• 3 tablespoons olive oil
• 1 cup pitted Kalamata olives or other brine-cured black olives
• 3 tablespoons fresh lemon juice
• + 3 more ingredients
• • 1 10-ounce package couscous
  • 2 teaspoons fresh thyme
  • 1 cup canned low-salt chicken broth

Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes. Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous. Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in ...

View full recipe at Epicurious