Recipe

Olive and parsley couscous

Sep 30, 2010 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Olive and parsley couscous
  • 1 1/2 cups (375ml) vegetable stock
  • 1 1/2 cup (300g) couscous
  • 30 gram butter
  • 1 cup (120g) seeded black olives
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped

Method

Olive and parsley couscous
  • 1
    Bring stock to the boil in small saucepan.
  • 2
    Combine couscous, butter and hot stock in large heatproof bowl, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 3
    Stir olives and parsley into couscous, season to taste.

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