Description
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 ¼ cups vegetable broth
- 1 ¼ cups water
- 2 cups pearl (Israeli) couscous
- 1 pinch salt
- 1 pinch ground black pepper
- 5 tablespoons olive oil, divided
- ½ cup pine nuts
- 4 cloves garlic, minced
- 1 shallot, minced
- ½ cup sliced black olives
- ⅓ cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup vegetable broth
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- 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.
- 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.
- 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.
- Transfer couscous to a large serving bowl
- mix with sauce
- and serve topped with parsley and pine nuts.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4