Name: Couscous with green olives and pine nuts
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food