Couscous with olives
1 cup couscous
200ml hot vegetable stock
¼ cup pine nuts, toasted
2 tbs olive oil
¼ cup pitted black olives, sliced
8 cherry tomatoes, halved
2 tbs fresh coriander and chives, chopped
¼ tsp black pepper
Place the couscous grains into a bowl and pour over the hot chicken stock. Cover the bowl and leave couscous to soak the stock for 15 minutes or until tender.
Meanwhile, toast the pine nuts in a dry frying pan for 3 minutes, shaking the pan from time to time. Set aside.
Run a fork through the couscous to break up the grains and add olive oil, black olives, tomatoes, toasted pine nuts and herbs. Combine.
Season with pepper and serve warm.