Olive And Parsley Couscous - cooking recipe

Ingredients

1 2/3 cups vegetable stock
10.5 oz couscous
2 1/2 tbsp butter
4 oz pitted black olives
3 tbsp fresh flat-leaf parsley leaves, coarsely chopped

Preparation

Bring stock to a boil in a small saucepan then pour over couscous. Add butter and stir to combine. Cover and set aside for 5 mins, or until liquid is absorbed. Fluff with a fork then stir in olives and parsley. Season to taste. Serve.