Aired August 28, 2007
- 3 cups chicken stock (use vegetable to make this vegetarian)
- 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.