Couscous with olives
You can never have too many side dish recipes, so give Couscous with olives a try. This recipe serves 4. For $1.42 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 302 calories, 7g of protein, and 14g of fat per serving. 25 people have tried and liked this recipe. If you have olives, cherry tomatoes, coriander and chives, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 72%, this dish is solid. Try Duck with Olives and Couscous, Couscous with Leeks, Corn, and Olives, and Pearl couscous salad with olives for similar recipes.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Nutrition per Serving
Calories
302
Protein
7.1g
Carbs
37g
Fat
14.38g
Ingredients
Original recipe (4 servings) → 4 servings
- •1 cup couscous
- •200 ml vegetable stock
- •0.3 cup pine nuts
- •2 Tbs olive oil
- •0.3 cup olives
- •8 cherry tomatoes
- •2 Tbs coriander and chives
- •0.3 tsp pepper
Directions
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.
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