Couscous with olives

Couscous with olives

Couscous with olives

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • side dish
Comments
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
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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