Couscous with Tomatoes & Olives

Place the couscous in a bowl and pour over the vegetable stock. Give it a stir and cover for 5-10 minutes until the couscous is fluffy and all the stock has absorbed. 

Combine the cut tomatoes, olives, shallots, garlic and red wine vinegar in a medium bowl.

Heat olive oil in a large saute pan over medium heat. Slowly and carefully add the tomato mixture to the pan.

Saute and cook for about 8-10 minutes until to tomatoes are softened and a sauce forms.

Add the cooked couscous, parsley, and basil to the tomatoes and stir to combine. 

Season with more salt and pepper and serve.