Nuts About Olives.

Have you ever thought about why both nuts and California Ripe Olives are so pop-in-your-mouth addictive? You've been there, one second you've opened the can and the next you're scrapping for the very last one. Both contain those yummy, meaty flavors that make them simply irresistible by themselves, so you can only imagine what they do in tandem to any simple dish! Imagine no more and try it for yourself…just remember, you may want to sneak a few strays to pop in your mouth while the veggies are cooking.

Nutso Olive Couscous

• 4 medium carrots, peeled and sliced into disks
• 1 (9 ounce) red onion, peeled, halved and sliced into strips
• 2 Tablespoons olive oil
• 2 cups chicken broth (or vegetable broth or water)
• 1 (10 ounce) pkg. couscous
• 1/4 cup dried currants
• 1 cup California Ripe Olives, halved
• 1/2 cup chopped, toasted lightly salted almonds or cashews, or combo
• 1/4 cup chopped parsley

Toss carrots and onions with 1 tablespoon olive oil. Spread onto a baking sheet and roast in a 400 degree oven for 30 minutes until lightly browned and tender.

Combine broth and remaining oil in a medium saucepan and heat to a boil. Stir in couscous and currants, cover and remove from heat. Allow to sit for 5 minutes, then uncover and fluff with a fork. Stir in California Ripe Olives, nuts, chopped parsley and roasted vegetables. Serves 4-6.