Couscous with olives

Ingredients

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

Preparation

1
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.
2
Meanwhile, toast the pine nuts in a dry frying pan for 3 minutes, shaking the pan from time to time. Set aside.
3
Run a fork through the couscous to break up the grains and add olive oil, black olives, tomatoes, toasted pine nuts and herbs. Combine.
4
Season with pepper and serve warm.

 



About

Light, easy to prepare and delicious side dish. Serve with meat or fish.

Yield:

4 servings

Added:

Sunday, October 28, 2012 - 9:57am

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