Couscous with Olives and Sun-Dried Tomato |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
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! Ingredients:
1 1/4 cups vegetable broth |
1 1/4 cups water |
2 cups pearl (israeli) couscous |
1 pinch salt |
1 pinch ground black pepper |
5 tablespoons olive oil, divided |
1/2 cup pine nuts |
4 cloves garlic, minced |
1 shallot, minced |
1/2 cup sliced black olives |
1/3 cup sun-dried tomatoes packed in oil, drained and chopped |
1 cup vegetable broth |
1/4 cup chopped fresh flat-leaf parsley |
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.
|
|