Olive Couscous Salad

• 100g couscous
• 150ml hot chicken stock
• 1/2 yellow pepper, halved, deseeded, finely chopped
• 1/2 green pepper, halved, deseeded, finely chopped
• 1 garlic clove, crushed
• 75g green olives, pitted, chopped
• 60ml olive oil
• 2 tbsp chopped fresh parsley
• juice of 1/2 lemon
• 1/2 tsp ground cumin

To Make:

1. Place the couscous in a bowl, pour the chicken stock over, cover with clingfilm,  leave for 5-6 minutes until the couscous swells.

2. Remove the clingfilm, fluff up with a fork, cover again and leave for a further 5 minutes.

3. Add the peppers, garlic, olives to the couscous, gently mix well.

4. Add the olive oil, parsley, lemon juice and cumin, toss well together and serve.