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Michael Smith

Tomato Couscous with Black Olives and Basil


Serves 4

Ingredients

  • 1 cup cous cous
  • 1½ cups tomato juice
  • 1 17 ounce can chickpea drained
  • ½ cup kalamata olive pitted anc hopped
  • 1 bunch basil leaf sliced thinly
  • salt & pepper

Method

  1. Put couscous into a medium sized bowl.
  2. Heat tomato juice to a simmer and pour over couscous.
  3. Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.
  4. Remove plastic and fluff with a fork.
  5. Stir in chickpeas, olives, basil and season with salt and pepper.
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