Couscous with green olives and pine nuts

Julie Biuso taps into the tantalising textures and flavours of Morocco

  • 30 mins cooking
  • Serves 8
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Couscous with green olives and pine nuts
  • 200 gram couscous
  • 250 millilitre boiling water
  • 1/4 cup golden raisins
  • 2 medium vine tomatoes
  • 2 tablespoon pine nuts
  • olive oil, for frying
  • flaky sea salt
  • 1/2 cup mint leaves, loosely packed
  • 1/2 cup coriander leaves, loosely packed
  • 4 tablespoon extra virgin oilve oil
  • 1 1/2 tablespoon lemon juice
  • 1 teaspoon harissa paste
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 70 gram pitted green olives, halved


Couscous with green olives and pine nuts
  • 1
    Put the couscous in a bowl and pour the boiling water over it. Stir once, then cover bowl and leave for 10 minutes. Fluff up with a fork, cover again and leave until cool. Put raisins in a small bowl, pour in enough boiling water to cover, and leave to plump for 15 minutes. Drain. Dice tomatoes, transfer to a sieve and drain for 15 minutes.
  • 2
    Fry pine nuts in a small oiled pan over a gentle heat until they colour. Transfer to a plate and season with sea salt.
  • 3
    Roughly chop mint and coriander and add to couscous with drained raisins and tomatoes. Whisk extra virgin olive oil, lemon juice, harissa paste, salt, ginger and cinnamon together in a small bowl. Pour over couscous and toss well.
  • 4
    Scatter pine nuts and olives over the top of couscous and serve.

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