Couscous with Leeks, Corn and Olives

Name: Couscous with Leeks, Corn and Olives
Yield: 6 Servings
Ingredients: 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), coarsley chopped; 3 tablespoons fresh lemon juice

By Emily Saladino and Dick BoenningPhotography by Wyatt Counts

June 30, 2001

Recipe notes