Mediterranean Couscous (Vegan)

By jacewildman

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
• 2 tbls olive oil, divided
• 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

Preparation

Step 1

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 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.

3. Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley.