Couscous with Olives and Sun-Dried Tomato

Name: Couscous with Olives and Sun-Dried Tomato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.25 cups vegetable broth; 1.25 cups water; 2 cups pearl (Israeli) couscous; 1 pinch salt; 1 pinch ground black pepper; 5 tablespoons olive oil, divided; 0.5 cup pine nuts; 4 cloves garlic, minced; 1 shallot, minced; 0.5 cup sliced black olives; 0.33333334326744 cup sun-dried tomatoes packed in oil, drained and chopped; 1 cup vegetable broth; 0.25 cup chopped fresh flat-leaf parsley

4.5

(60)

41 Reviews

11 Photos

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Recipe by Erin C David

Published on March 9, 2020

11

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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
1 shallot, 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

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.
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.

Nutrition Facts (per serving)

528	Calories
29g	Fat
56g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 528
% Daily Value *
Total Fat 29g	38%
Saturated Fat 4g	21%
Sodium 455mg	20%
Total Carbohydrate 56g	20%
Dietary Fiber 5g	19%
Total Sugars 3g
Protein 13g
Vitamin C 17mg	84%
Calcium 69mg	5%
Iron 4mg	22%
Potassium 434mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.