Israeli Cous Cous

Prep: Rinse and dry the parsley. Peel and dice the shallot. Mince the garlic. Roughly chop kalamata olives, sun-dried tomatoes, and parsley.

Using a large pot, bring 1 1/2 cups water and 1 cup of the vegetable broth to a rolling boil. Add Israeli couscous, and a pinch of salt and pepper, to taste. Cook over medium heat, stirring occasionally until couscous is soft, about 8-10 minutes.

Place a small skillet over medium heat and add pine nuts. Toast until golden brown, about 3 minutes. Remove from heat and set aside.

In large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add garlic and shallots, simmer until softened, about 2 minutes.

Add the olives and sun-dried tomatoes to the garlic and shallot mixture. Cook for 2-3 minutes more, stirring occasionally. Slowly add the remaining vegetable broth and heat the mixture to a boil. Reduce heat and simmer uncovered until the sauce has been reduced to a creamier texture, about 8-10 minutes.

In a large mixing/serving bowl, add the prepared couscous and the sauce and mix together. Top with chopped parsley and toasted pine nuts. Serve immediately. Enjoy!