Aired August 27, 2007
3 cups couscous
3/4 cup green olives, chopped
Salt and freshly ground black pepper
Heat the chicken stock in a medium-size saucepan over medium-high heat with a tight-fitting lid. When the liquid boils, add the couscous and give it a stir. Put the lid back on the pot, remove from the heat and let stand for 5 minutes. Remove the lid, add the olives, salt and freshly ground black pepper. Fluff with a fork.
Serve with Roast Lamb with Roasted Tomato Gravy and Spring Salad.