Israeli Cous Cous
with Kalamata Olives & Sundried Tomato
This is delicate yet very satisfying dish is bursting with flavors that can satisfy vegans and carnivores alike. It has great visual impact and you won’t believe how easy it is to prepare! We love the toasted pine nuts that add wonderful flavor and a crunch in every bite!
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INGREDIENTS
- 2 cups uncooked Israeli couscous
- 2 cups vegetable broth, used in two steps
- 1/2 cup pine nuts
- 4 garlic cloves, peeled
- 1 shallot
- 1/2 cup pitted black Kalamata olives
- 1 bunch chopped flat-leaf Italian parsley
- 1/3 cup chopped sun-dried tomatoes
- 1 1/2 cups water*
- * not included
- 2 tablespoons olive oil*
- salt and pepper, to taste*
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INSTRUCTIONS
Prep: Rinse and dry the parsley. Peel and dice the shallot. Mince the garlic. Roughly chop kalamata olives, sun-dried tomatoes, and parsley.
Using a large pot, bring 1 1/2 cups water and 1 cup of the vegetable broth to a rolling boil. Add Israeli couscous, and a pinch of salt and pepper, to taste. Cook over medium heat, stirring occasionally until couscous is soft, about 8-10 minutes.
Place a small skillet over medium heat and add pine nuts. Toast until golden brown, about 3 minutes. Remove from heat and set aside.
In large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add garlic and shallots, simmer until softened, about 2 minutes.
Add the olives and sun-dried tomatoes to the garlic and shallot mixture. Cook for 2-3 minutes more, stirring occasionally. Slowly add the remaining vegetable broth and heat the mixture to a boil. Reduce heat and simmer uncovered until the sauce has been reduced to a creamier texture, about 8-10 minutes.
In a large mixing/serving bowl, add the prepared couscous and the sauce and mix together. Top with chopped parsley and toasted pine nuts. Serve immediately. Enjoy!