Couscous With Olives And Sun-Dried Tomato

• 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

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

vegetable broth, water, pearl, salt, ground black pepper, olive oil, pine nuts, garlic, shallot, black olives, tomatoes, vegetable broth, parsley

Taken from www.allrecipes.com/recipe/232210/couscous-with-olives-and-sun-dried-tomato/ (may not work)