Couscous with Olives and Sun-Dried Tomato Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Add chicken or prawns to make this vegan dish a carnivorous delight!

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 25 min

    Posted By:


    Posted On:

    June 16, 2016

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