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Couscous with Olives and Sun-Dried Tomato

Rated as 4.43 out of 5 Stars

"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!"
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50 m servings 528 cals
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 528 calories; 29.3 g fat; 55.5 g carbohydrates; 13 g protein; 0 mg cholesterol; 455 mg sodium. Full nutrition

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Most helpful positive review

I am guilty of not making this as written, so read my review with that in mind. This dish was very popular at a table with 6 year olds, 20 year olds, 50 year olds, and 80 year olds. Everyone l...

Most helpful critical review

Not a favorite. Made it as written and found it very bland and laking. Also, the couscous was not cooked in the allotted time and even after cooking additional few minutes it was still under-coo...

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I am guilty of not making this as written, so read my review with that in mind. This dish was very popular at a table with 6 year olds, 20 year olds, 50 year olds, and 80 year olds. Everyone l...

Made this dish and EVERYONE raved. Followed the previous comment and made the cous cous last. Used regular cous cous because that's all I could find. Turned out great. Maybe feta or felafels ...

The couscous finished cooking before the sauce, and while waiting for the sauce, clumped up as it cooled down. However, after adding the sauce to it and mixing, it did break apart. Next time, ...

easy to make. i used little cous cous cause my supermarket didnt have pearl cous cous. it was fine. i also put in cut up steak strips after the sundried tomatoes and olives.

Worked out really well. I added some water to the couscous and let it simmer a little longer to get it softer. I bought olives that were in some spiced olive oil. I chopped them myself and used...

FABULOUS recipe!!!! Delicious taste combination with the pine nuts, olives, and sun dried tomatoes.

My girl and I just tried this...OH MY GOODNESS! It was awesome! She's vegan, so to compromise, we added soy chicken tenders and some Bragg's Nutritional Yeast [and a few glasses of white wine].....

Everyone really liked it. I added chicken to the left overs and that was also very tasty.

One Orthodox to another, thank you for a tasty Lenten recipe!