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Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

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Apple Rosemary Couscous

Prep Time: 15 minutes

Servings: 4

Ingredients

  1 Tbs olive oil

  3/4 cup chopped onion

  3 cloves garlic, minced

  1 13-3/4 ounce can reduced sodium, or regular single strength chicken broth

  1 tsp dried rosemary OR 2 teaspoons fresh rosemary

  1/5 tsp black pepper

  1 cup NEAR EAST Original Plain Couscous

  1/3 cup currants or raisins

  2 medium tart red apples, cut into ½ inch pieces, unpeeled

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Directions

1. In large saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook 2 or 3 minutes, stirring constantly, or until onion is translucent

2. Add broth, rosemary and pepper; bring to boil. Reduce heat to medium; cook 5 minutes

3. Stir in couscous and currants; cover and remove from heat. Let stand 5 minutes

4. Fluff couscous lightly with a fork. Gently stir in apples; cover and let stand 3 minutes