Couscous with olives

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.