Couscous with Olives and Sun-Dried Tomato

Couscous with Olives and Sun-Dried Tomato

Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
528 Calories

Recipe Instructions

Step 1
Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
Step 2
Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
Step 3
Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
Step 4
Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Couscous with Olives and Sun-Dried Tomato
Couscous with Olives and Sun-Dried Tomato
Couscous with Olives and Sun-Dried Tomato
Couscous with Olives and Sun-Dried Tomato

Ingredients

  • 1 pinch salt
  • 1 pinch ground black pepper
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 5 tablespoons olive oil, divided
  • 1 shallot, minced
  • 2 cups pearl (Israeli) couscous
  • 1.25 cups water
  • 1.25 cups vegetable broth
  • 0.5 cup sliced black olives
  • 0.25 cup chopped fresh flat-leaf parsley
  • 0.5 cup pine nuts
  • 0.33333334326744 cup sun-dried tomatoes packed in oil, drained and chopped

Categories

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