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Couscous with Olives and Sun-Dried Tomato
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Brief Description
Add chicken or prawns to make this vegan dish a carnivorous delight!
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Main Ingredient
Couscous
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Kaysue4
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Posted On: Feb 26, 2017
Number of Servings:
Ingredients:
- 1 1/4 cups - Vegetable Broth
- 1 1/4 cups - Water
- 2 cups - Pearl (Israeli) Couscous
- 1 pinchs - Salt
- 1 pinchs - Ground Black Pepper
- 5 tablespoons - Olive Oil divided
- 1/2 cups - Pine Nuts
- 4 cloves - Garlic minced
- 1 - Shallot minced
- 1/2 cups - Sliced Black Olives
- 1/3 cups - Sun-Dried Tomatoes packed in oil drained and chopped
- 1 cups - Vegetable Broth
- 1/4 cups - Chopped Fresh Flat-Leaf Parsley
Directions:
1. Bring 1 1/4 cup vegetable brother and water to a boil in a saucepan, stir in couscous an 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 skilled over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 2 minute. Remove from heat.
3. Heat remaining 2 tablespoons olive oil in 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.
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