Categories: September

Ingredients

• 50g couscous
• 2 sun-dried tomatoes, finely chopped
• 2 tbsp olive oil
• grated zest and juice of 1 lemon
• 25g black olives, pitted and finely chopped
• 50g fresh flatleaf parsley leaves

Directions

1. Put the couscous and tomatoes in a large heatproof bowl and pour over 50ml boiling water. Leave to cool.

2. Stir in the oil, lemon zest and juice, olives and some seasoning. Toss through the parsley to serve.

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