• 375ml vegetable stock
  • 300g couscous
  • 30g butter
  • 180g pitted kalamata olives
  • 6 tbsp chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper


  1. Bring the vegetable stock to the boil in a saucepan, remove from the heat and stir in the couscous and butter. Cover and allow to stand for about 5 minutes or until all the liquid is absorbed, fluffing occasionally with a fork.
  2. Stir in the olives and parsley then season to taste.