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

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

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.