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Couscous with Olives and Sun-Dried Tomato

Stick and Ladle


  • 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.
  2. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  3. 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.
  4. Remove from heat.
  5. 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.
  6. Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.