Couscous With Olives

1. 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. 2

   Meanwhile, toast the pine nuts in a dry frying pan for 3 minutes, shaking the pan from time to time. Set aside.

3. 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. 4

   Season with pepper and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.