Couscous with Olives and Sun-Dried Tomato

Couscous with Olives and Sun-Dried Tomato

Made  times
Erin C. David 1

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 528 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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 l...

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 ...

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, ...

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].....

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 pre...

Everyone really liked it. I added chicken to the left overs and that was also very tasty.

I made this for dinner when my in-laws were visiting. I used chocked broth since I didn't have veggie broth on hand. It was amazing. My father in law kept getting more! Definitely making thi...

I made the recipe as written. My husband and I really enjoyed this. It is hearty and filling enough to serve as a vegetarian main course which is what we opted for. It could also go well as a...

Other stories that may interest you