Couscous with Olives and Sun-Dried Tomato recipe
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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
Nutrition Info
- 527.7 caloriescarbohydrate: 55.5 gcholesterol: : -fat: 29.3 gfiber: 5.4 gprotein: 13 gsaturatedFat: 4.1 gservingSize: -sodium: 455.1 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Couscous with Olives and Sun-Dried Tomato
Directions
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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.