Couscous With Olives And Sun-dried Tomato

Ingredients

• Servings: 4
• 1 1/4 cups vegetable broth
• 1 1/4 cups water
• 2 cups pearl (israeli) couscous
• 1 pinch salt
• 1 pinch ground black pepper
• 5 tablespoons olive oil, divided
• 1/2 cup pine nuts
• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup sliced black olives
• 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 cup vegetable broth
• 1/4 cup chopped fresh flat-leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.
• 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.
• 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.
• transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.