Ingredients:

• 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)

Recipe:
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
paste purée.

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.