RecipesCouscous with Olives and Sun-Dried Tomatoby Lisa Robertson | January 4, 2021 Ingredients1 ¼ cups vegetable broth1 ¼ cups water2 cups pearl (Israeli) couscous1 pinch salt1 pinch ground black pepper5 tablespoons olive oil, divided½ cup pine nuts4 cloves garlic, minced1 shallot, minced½ cup sliced black olives⅓ cup sun-dried tomatoes packed in oil, drained and chopped1 cup vegetable broth¼ cup chopped fresh flat-leaf parsleyDirectionsBring 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. Share You may also like… Glazed Lemon Cookies Spinach & Artichoke Dip Pasta Cinnamon Roll Cake Lemon Parm Chicken Gnocchi To Die For Blueberry Muffins
