Couscous with Olives and Sun-Dried Tomato

Name: Couscous with Olives and Sun-Dried Tomato
Total time: 50
Yield: 4
Ingredients: 1 ¼ cups vegetable broth; 1 ¼ cups water; 2 cups pearl (Israeli) couscous; 1 pinch salt; 1 pinch ground black pepper; 5 tablespoons olive oil, divided; ½ cup pine nuts; 4 cloves garlic, minced; 1 shallot, minced; ½ cup sliced black olives; ⅓ cup sun-dried tomatoes packed in oil, drained and chopped; 1 cup vegetable broth; ¼ cup chopped fresh flat-leaf parsley

Recipe by Erin C David from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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1 ¼ cups vegetable broth
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1 ¼ cups water
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2 cups pearl (Israeli) couscous
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1 pinch salt
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1 pinch ground black pepper
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5 tablespoons olive oil, divided
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½ cup pine nuts

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4 cloves garlic, minced
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1 shallot, minced
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½ cup sliced black olives
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⅓ cup sun-dried tomatoes packed in oil, drained and chopped
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1 cup vegetable broth
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¼ cup chopped fresh flat-leaf parsley

Instructions

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.