Makes 8 servings

Ingredients
2 tablespoons extra virgin olive oil
1 large shallot, diced
2 cups Israeli cous cous
3 cups chicken stock
1 teaspoon salt
½ cup sliced Kalamata olives
¼ cup chopped parsley
Salt and pepper to taste

In a large sauté pan heat the olive oil on medium heat for about 2 minutes then add the shallots and sauté till the white parts begin to brown a bit. Add the cous cous and toast it in the pan till some of the kernels turn golden brown. Add the stock, salt, and pepper and bring to a simmer, then put a lid on it and turn it down to low, cooking till the stock is entirely absorbed and the cous cous it tender. Turn off the heat and stir in the olives and parsley and taste for seasoning, adjusting if needed, and serve.