Couscous with olives

Name: Couscous with olives
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 6.72 fl. oz vegetable broth; 0.25 cup pine nuts; 2 Tbs olive oil; 0.25 cup black olives; 8 cherry tomatoes; 2 Tbs cilantro; 0.25 tsps black pepper

A flavorful side dish of couscous with olives that serves 4 and covers 9% of your daily vitamins and minerals. This dairy-free, lacto-ovo-vegetarian, and vegan recipe is perfect for a light meal or as a side dish. Best made for a casual dinner at home or a potluck gathering. If you enjoy this, try Duck with Olives and Couscous, Couscous with Leeks, Corn, and Olives, and Pearl couscous salad with olives for similar recipes.

Ingredients

couscous

1 cup

vegetable broth

6.72 fl. oz

pine nuts

0.25 cup

olive oil

2 Tbs

black olives

0.25 cup

cherry tomatoes

cilantro

2 Tbs

black pepper

0.25 tsps

Method

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.

Nutrition:

302 kcal

Carbs

37 g

Fat

14 g

Protein

7 g

Share recipe: