Makes 4-6 servings
Serve with soup or a green salad on the side for a more substantial lunch.
- 1/2 cup stuffed green olives, sliced
- 1 tomato, chopped
- 1 clove garlic, crushed
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried oregano
- 2 cups couscous, cooked according to package directions
Stir olives, tomato, garlic, thyme and oregano into cooked couscous. Serve hot, warm or cold.