Couscous with olives
Ingrédients
couscous1 cup
vegetable stock200 ml
pine nuts0.25 cup
olive oil2 Tbs
olives0.25 cup
cherry tomatoes8
coriander and chives2 Tbs
pepper0.25 tsp
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Instructions
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.
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