Amanda’s Olive and Butternut Couscous

  1. 375g Couscous
  2. 375ml Chicken or Vegetable Stock
  3. 1/2 Butternut diced
  4. 200g Shitake Mushrooms chopped
  5. 1 tim Chick Peas drained
  6. 125g MARDOUW Kalamata Olives
  7. ±100ml Greek Salad dressing
  8. Handful Red, Green and Yellow Peppers chopped
  9. Salt & Pepper to taste
  10. Parsley to garnish


Mix couscous and salt & pepper in bowl. Pour stock over couscous; leave for 5 minutes. Stir with fork until grains are loose. Drizzle olives, butternut, mushrooms and peppers with 1/2 Greek Salad dressing. Bake in oven until tender.
Mix all the ingredients together with couscous. Drizzle remainder of salad dressing over couscous. Garnish with parsley ….. and enjoy!