Couscous with Olives and Sun-Dried Tomato

Ingredients

• 0.5 cup olives black sliced
• 0.3 cup flat-leaf parsley fresh chopped
• 4 cloves garlic minced
• 1 pinch ground pepper black
• 5 tablespoons olive oil divided
• 2 cups pearl couscous (Israeli)
• 0.5 cup pinenuts 
• 1 pinch salt 
• 1  shallots minced
• 0.3 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 cup vegetable broth 
• 1.3 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

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