Summary

Couscous with olives might be a good recipe to expand your side dish recipe box. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 303 calories, 7g of protein, and 14g of fat per serving. This recipe serves 4. For $1.45 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Foodista requires couscous, cherry tomatoes, pine nuts, and pepper. From preparation to the plate, this recipe takes approximately approximately 45 minutes. A few people made this recipe, and 25 would say it hit the spot. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. Similar recipes are Duck with Olives and Couscous, Citrusy Couscous Salad with Olives, and Pearl couscous salad with olives.

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.

Ingredients

• 1 couscous
• 2 hot vegetable stock
• 3 pine nuts, toasted
• 4 olive oil
• 5 pitted black olives, sliced
• 6 cherry tomatoes, halved
• 7 fresh coriander and chives, chopped
• 8 black pepper

Directions

• 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 Meanwhile, toast the pine nuts in a dry frying pan for 3 minutes, shaking the pan from time to time. Set aside.
• 3 Run a fork through the couscous to break up the grains and add olive oil, black olives, tomatoes, toasted pine nuts and herbs.
• 4 Combine.
• 5 Season with pepper and serve warm.