Couscous with Olives and Sun-Dried Tomato

Recipe View 2 mins In a saucepan, bring 1 1/4 cups vegetable broth and water to a boil. (2 minutes)

Recipe View 1 mins Stir in couscous, salt, and black pepper. (1 minute)

Recipe View 8 mins Reduce heat to low, cover, and simmer until the liquid is absorbed, about 8 minutes.

Recipe View 1 mins Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. (1 minute)

Recipe View 2 mins Add pine nuts and cook, stirring frequently, until toasted and golden brown, about 1-2 minutes. Remove from heat and set aside.

Recipe View 1 mins Heat the remaining 2 tablespoons olive oil in the same skillet. (1 minute)

Recipe View 2 mins Add garlic and shallot and cook until softened, about 2 minutes, stirring occasionally.

Recipe View 3 mins Stir in black olives and sun-dried tomatoes; cook until heated through, 2 to 3 minutes, stirring often.

Recipe View 2 mins Slowly pour in 1 cup vegetable broth and bring to a boil. (2 minutes)

Recipe View 10 mins Reduce heat to low and simmer until the sauce has reduced slightly, 8 to 10 minutes.

Recipe View 2 mins Transfer couscous to a large serving bowl, mix with the sauce, and serve topped with parsley and pine nuts. (2 minutes)