Recipe by Erin C. David
"A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!"
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1 1/4 cups
1 1/4 cups
pearl (Israeli) couscous
ground black pepper
olive oil, divided
sliced black olives
sun-dried tomatoes packed in oil, drained and chopped
chopped fresh flat-leaf parsley
I am guilty of not making this as written, so read my review with that in mind. This dish was very popular at a table with 6 year olds, 20 year olds, 50 year olds, and 80 year olds. Everyone liked. That being said, I did not make the "add-ins" as a sauce. It was just less time to skip that step entirely.
I made the pearl couscous, added chopped black olives and sun dried tomatoes, feta cheese, pressed the garlic, skipped the shallots having none on hand, and at the very end, added the pine nuts.
Tasty. I'm sure the original way is very good, this was just easier.
Pearl couscous is very forgiving. Doesn't get mushy easy. Have made this twice already. It's a keeper.
Made this dish and EVERYONE raved. Followed the previous comment and made the cous cous last. Used regular cous cous because that's all I could find. Turned out great. Maybe feta or felafels would be a great protein addition. However, I eat it as my main dish as is!
The couscous finished cooking before the sauce, and while waiting for the sauce, clumped up as it cooled down. However, after adding the sauce to it and mixing, it did break apart. Next time, I will prepare the sauce first, and then cook the couscous. If necessary, I think the sauce could sit for a while better than the couscous, so this is just a matter of switching preparation steps. For our tastes, this had too many pine nuts for a topping, and I also would cut back on the olive oil when toasting them. The sun-dried tomatoes bring sweetness, the olives give you a little punch of the brine, and the pine nuts lend a delicate earthiness to the dish. Served this today as a side dish, but I can totally see adding a protein and making this a main course. Very nice Erin.
My girl and I just tried this...OH MY GOODNESS! It was awesome! She's vegan, so to compromise, we added soy chicken tenders and some Bragg's Nutritional Yeast [and a few glasses of white wine]...MMM MMM MMM! This may be the best-tasting meal we've ever had!
FABULOUS recipe!!!! Delicious taste combination with the pine nuts, olives, and sun dried tomatoes.
This was a great recipe! It was very easy and took even less time than was estimated. I started the sauce first but cooked the couscous pretty much simultaneously and they were finished at pretty much the exact same time. I could not find Israeli couscous, so I substituted regular couscous. I also added feta for extra flavor and a little protein, which I highly recommend. But this had a ton of flavor and was super easy even without anything added.
Everyone really liked it. I added chicken to the left overs and that was also very tasty.
Loved it! The sauce was unexpectedly creamy. I think using shallots instead of onions made the difference. The pearl couscous stood up much better than regular and wasn't mushy. I thought it would be too much garlic, but it wasn't. The only thing I changed was in the prep. Like another commenter, I made the couscous and sauce at the same time. I really liked this recipe, but it did seem like a lot of oil, thus four stars instead of five. Definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Couscous with Olives and Sun-Dried Tomato
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 528
** Calories from Fat: 264
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