A dish quick to create that will delight the whole family, for its taste and simplicity.
- 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.
- 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.
- 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.
- Place the couscous in a large bowl, cover with the sauce and serve it with parsley and pine nuts.
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