Couscous with Olives and Sun-Dried Tomato
Couscous with Olives and Sun-Dried Tomato features tender pearl couscous tossed with a garlicky pan sauce of briny olives and rich sun-dried tomatoes, then finished with toasty pine nuts and fresh parsley. It’s bright and savory with nutty crunch, ideal as a weeknight dinner or a vibrant side for Mediterranean-inspired spreads.
- Prep20 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Bring 1 1/4 cups vegetable broth and water to a boil in a saucepan, stir in the couscous, and season with salt and black pepper. Reduce the heat to low and simmer until the liquid is absorbed, about 8 minutes.
- 2
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat; add the pine nuts and cook, stirring frequently, until they smell toasted and turn golden brown, about 1 minute. Remove from the heat and set aside.
- 3
Heat the remaining 2 tablespoons olive oil in the same large skillet; cook and stir the garlic and shallot in the hot oil until softened, about 2 minutes. Stir the black olives and sun-dried tomatoes into the garlic mixture and cook, stirring often, until heated through, 2 to 3 minutes. Slowly pour in 1 cup vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer until the sauce has reduced, 8 to 10 minutes.
- 4
Transfer the couscous to a large serving bowl, toss with the sauce, and serve topped with parsley and pine nuts.
- Calories 719.51 kcal High
- Protein 17.31 g Good Source
- Carbs 85.96 g Moderate
- Total Fat 36.36 g High
- Saturated Fat 3.83 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 1.01 mg Low Source
- Sodium 515.13 mg High
- Fiber 10.99 g Good Source
- Sugar 6.45 g Moderate
- Added Sugar 3.46 g Moderate
- Calcium 48.29 mg Low Source
- Iron 4.3 mg Good Source
- Potassium 650.39 mg Moderate
- Vitamin A 114.79 mcg_rae Moderate
- Vitamin C 25.07 mg Good Source
- Vitamin D 0.91 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Wheat 🌾
- Gluten