AuthorKamilCategorySalad & Veg, Starters & Sides, Vegan, VegetarianThis is a great dish to throw together when you need to cook up a meal in a hurry. The Kalamata Olive Tapenade with Fig & Mint perfectly flavours the couscous.
Cook the couscous according to the pack instructions. You can substitute water for vegetable stock for more depth in flavour
Cut the wild garlic into thin strips. We rolled ours into a tube and then thinly sliced as this created long strips
Remove the pistachios from their shells and roughly crush in a pestle & mortar. Don't crush too much as you don't want a fine powder but roughly crushed pieces which will give the final dish a crunchy texture
Once the couscous is cooked, transfer into a serving bowl and fold in a generous amount of the Olive Branch Kalamata Olive Tapenade with Fig & Mint. Then stir in the other ingredients and your dish is ready
Ingredients
Directions
Cook the couscous according to the pack instructions. You can substitute water for vegetable stock for more depth in flavour
Cut the wild garlic into thin strips. We rolled ours into a tube and then thinly sliced as this created long strips
Remove the pistachios from their shells and roughly crush in a pestle & mortar. Don't crush too much as you don't want a fine powder but roughly crushed pieces which will give the final dish a crunchy texture
Once the couscous is cooked, transfer into a serving bowl and fold in a generous amount of the Olive Branch Kalamata Olive Tapenade with Fig & Mint. Then stir in the other ingredients and your dish is ready