Name: Olive and parsley couscous
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 1/2 cups (375ml) vegetable stock; 1 1/2 cup (300g) couscous; 30 gram butter; 1 cup (120g) seeded black olives; 1/2 cup fresh flat-leaf parsley, coarsely chopped

Ingredients

1 1/2 cups (375ml) vegetable stock

1 1/2 cup (300g) couscous

30 gram butter

1 cup (120g) seeded black olives

1/2 cup fresh flat-leaf parsley, coarsely chopped

Method

1.Bring stock to the boil in small saucepan.

2.Combine couscous, butter and hot stock in large heatproof bowl, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

3.Stir olives and parsley into couscous, season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related