This couscous dish is bursting with Mediterranean flavour and makes a great accompaniment to baked fish, grilled lamb chops or simply served on it’s own with a green salad.
300ml vegetable stock
600g cherry tomatoes (halved)
75g Kalamata olives (pitted & sliced)
2 shallots (finely chopped)
1 clove garlic (finely chopped)
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tbsp parsley (finely chopped)
1 tbsp basil (sliced)
Salt & black pepper to season
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.