Moroccan Couscous

INGREDIENTS
200g instant couscous
375mL chicken stock
2 tbs unsalted butter
1/2 cup green olives, pitted, sliced
1/4 preserved lemon,chopped (discard the pulp)
2 tbs flat leaf parsley, chopped
pistachios, slivered

METHOD
Place couscous in a large bowl.
Bring chicken stock to the boil then pour over couscous.
Add butter and stir until melted.
Set aside for 15 minutes.
Add olives, preserved lemon, and parsley.
Season well and serve with slivered pistachios.

COMMENTS
Lemon juice can be added if preserved lemon is unavailable.

SERVINGS
8

SOURCE
Delicious Let's Entertain