Couscous With Olives And Sun-Dried Tomato Recipe

Name: Couscous With Olives And Sun-Dried Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
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.
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.
4
Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups vegetable broth, 1 1/4 cups water, 2 cups pearl (Israeli) couscous, 1 pinch salt, and more.

Yes, Couscous With Olives And Sun-Dried Tomato falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous With Olives And Sun-Dried Tomato

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