Couscous with Olives and Sun-Dried Tomato

May 14, 2023May 14, 20230 0
Couscous with Olives and Sun-Dried Tomato
in Main

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
475
Sugar
6g
Fat
28g
Couscous with Olives and Sun-Dried Tomato is a flavorful and aromatic dish that originates from North Africa. It's a staple food in many Mediterranean and Middle Eastern diets. Traditionally, the dish is served with lamb or chicken, but this vegetarian version is just as delicious and satisfying. The dish is easy to prepare and can be customized to your liking by adding in other vegetables and seasonings. It's a perfect option for a healthy and flavorful meal that can be enjoyed any time of the year.

Instructions

1.In a medium saucepan, bring vegetable broth and water to a boil.
2.Add the couscous, salt, and black pepper. Cover and reduce heat to low; simmer 10-12 minutes until tender and most of the liquid is absorbed.
3.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add pine nuts, stirring frequently, and cook until golden brown.
4.Scoop out the pine nuts from the skillet and set aside; leave the leftover oil in the skillet.
5.Add garlic and shallot to the skillet and sauté until fragrant and softened.
6.Add in black olives, sun-dried tomatoes, and the remaining 3 tablespoons of olive oil; cook for 2-3 minutes, stirring.
7.Add 1 cup of vegetable broth to the skillet and stir in chopped fresh parsley; bring it to a boil.
8.Reduce heat and simmer until slightly reduced and heated through.
9.Fluff the cooked couscous with a fork and add it to the skillet.
10.Toss together the couscous and the skillet mixture. Serve warm and enjoy!

PROS

Couscous with Olives and Sun-Dried Tomato is a delicious and healthy main dish that is easy to prepare.
It’s vegetarian, vegan, and gluten-free, making it a great option for those on a restricted diet.

The dish is packed with flavor from the olives and sun-dried tomatoes, as well as the pine nuts, garlic, and shallots.

It’s a perfect option for a quick weeknight meal or a weekend lunch or dinner with family and friends.

CONS

Some people may not enjoy the texture of couscous, which can be slightly grainy.

If you don’t have pearl (Israeli) couscous, you can substitute it with regular couscous, but it won’t have the same texture and flavor.

The dish is high in carbohydrates and may not be suitable for those on a low-carb diet.

It’s important to use vegetable broth and water instead of chicken broth to keep the dish vegetarian and vegan.

HEALTH & BENEFITS

Couscous is a healthy and nutritious food that is low in fat and high in fiber. It’s packed with vitamins and minerals, including B vitamins, iron, and zinc.
The dish also contains healthy unsaturated fats from the olive oil and pine nuts.
Olives and sun-dried tomatoes are both sources of antioxidants, which can help protect against diseases and promote overall health.
However, it’s important to consume olives and sun-dried tomatoes in moderation due to their high sodium content.

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