- 3 cups chicken stock
- 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 stock 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.