Couscous with Olives and Sun-Dried Tomato Recipe -
Couscous with Olives and Sun-Dried Tomato Recipe
  • READY IN 50 mins

Couscous with Olives and Sun-Dried Tomato

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Jul 29, 2013

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.

Jun 25, 2013

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!

May 11, 2013

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.

Jul 11, 2014

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!

Feb 12, 2015

FABULOUS recipe!!!! Delicious taste combination with the pine nuts, olives, and sun dried tomatoes.

May 17, 2014

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.

Aug 30, 2013

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

Jul 24, 2015

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 side dish. I could easily recommend this to beginners. I wan't sure at first but I am very glad I tried it - pretty quick, very easy and most importantly tasty! Thanks Erin!


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  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 55.5 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 455 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Erin C. David
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