Couscous with Olives and Sun-Dried Tomato recipe

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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

Nutrition Info

527.7 calories
carbohydrate: 55.5 g
cholesterol: : -
fat: 29.3 g
fiber: 5.4 g
protein: 13 g
saturatedFat: 4.1 g
servingSize: -
sodium: 455.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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