Vegan Couscous with Olives and Sun-Dried Tomato Recipe

A dish quick to create that will delight the whole family, for its taste and simplicity.

 

Ingredients

•  ¼ Cups of vegetable broth
• 1 ¼ cups of water
• 2 cups couscous pearl 
• 1 pinch of salt
• 5 tablespoons olive oil
• ½ Cup pine nuts
• 4 cloves garlic, minced
• 1 cup of vegetable broth
• 1 shallot minced
• ½ Cup black olives, sliced
• ⅓ Cup sun dried tomatoes packed in oil, drained and chopped
• ¼ Cup chopped fresh parsley
• 1 pinch of ground black pepper

Instructions

1. Bring to a boil 1/4 cup of vegetable broth and water in a pot. Add the couscous and season with salt and pepper. Reduce heat and simmer until liquid is absorbed, about 8 minutes.
2. Heat 3 tablespoons of olive oil in a skillet over medium heat; add the pine nuts and cook, stirring often, until the nuts are toasted and golden, about 1 minute. Remove from the heat.
3. Heat the 2 tablespoons of olive oil remaining in a small saucepan, sauté garlic and shallots in the hot oil, stirring well, until softened, about 2 minutes. Add the black olives and sun dried tomatoes to the garlic mixture; cook, stirring often, until warm, 2 to 3 minutes. Gradually add 1 cup of vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the sauce is reduced, about 8 to 10 minutes.
4. Place the couscous in a large bowl, cover with the sauce and serve it with parsley and pine nuts.

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