Couscous with Olives and Sun-Dried Tomato


  • 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
  • 1shallot, 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
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 4

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

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