Couscous with olives

Name: Couscous with olives
Total time: 45 min
Yield: 4 servings
Ingredients: 173 ml couscous; 200 ml vegetable broth; 33.75 g pine nuts; 2 Tbs olive oil; 33.75 ml 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

173 ml

vegetable broth

200 ml

pine nuts

33.75 g

olive oil

2 Tbs

black olives

33.75 ml

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

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