- 2 tbs olive oil
- 4 tbs unsalted butter, cut into tbs pieces
- 8 tbs plain flour
- 75ml dry white wine
- 75ml chicken stock
- 8 tbs sun-dried tomatoes in oil, drained and coarsely chopped
- 5-6 tbs pitted brine-cured black olives, drained and coarsely chopped
- couscous (made as per packet instructions)
Heat the olive oil and garlic over medium heat.
Stir in the sun-dried tomatoes and unsalted
chicken stock. Reduce heat, cover and simmer
for 10 minutes.
Add the olives and parsley to the sun-dried tomato
mixture and stir through. To have as a smooth
Make the couscous, stir in the sauce and pack up.
For additional flavour add the juice and zest from
1/2 a lemon or some chopped coriander.