Couscous with olives

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.

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