Couscous with Olives and Basil

I have specified basil, but in fact whatever herb you have to hand or takes your fancy will do as well – coriander, parsley, origanum, celery leaves are all good alternatives.


1 cup chicken stock, boiling.

1 cup couscous.

Salt to taste.

½ cup chopped, stoned black olives.

¼ cup chopped fresh basil.

25g butter.


Bring the stock to the boil and whisk in the salt and the couscous. Cover and leave for ten minutes, then fluff the mixture up with a fork, stirring in the olives, herbs and butter at the same time. Serve immediately.

Serves: 2.


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