Couscous with Olives and Sun-Dried Tomatoes

Ingredients and Weight:

• 2 cups vegetable broth or water
• 1 cup couscous
• 1/4 cup olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup chopped kalamata olives
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Difficulty Level:

1 (Easy)

Preparation Method Steps:

1. Bring the vegetable broth or water to a boil in a medium saucepan.
2. Add the couscous, reduce heat to low, cover, and simmer for 10-12 minutes, or until all the liquid is absorbed.
3. While the couscous is cooking, heat the olive oil in a large skillet over medium heat.
4. Add the onion and cook until softened, about 5 minutes.
5. Add the garlic and cook for 1 minute more.
6. Stir in the sun-dried tomatoes, olives, and parsley.
7. Cook for 2-3 minutes more, or until heated through.
8. Fluff the couscous with a fork and stir in the olive and sun-dried tomato mixture.
9. Season with salt and pepper to taste.

Nutritional Information:

Per serving (1 cup):

• Calories: 180
• Fat: 7g
• Carbohydrates: 27g
• Protein: 6g
• Fiber: 3g

Dish Characteristics:

• Vibrant and flavorful Egyptian-inspired dish
• Combination of fluffy couscous, savory olives, sweet sun-dried tomatoes, and aromatic herbs
• Perfect for a main course or side dish

User Comments:

• "This couscous is amazing! It's so flavorful and satisfying."
• "The combination of olives and sun-dried tomatoes is perfect, and the couscous is cooked to perfection."
• "I love the Egyptian twist on this dish. It's something different and delicious."

Special Precautions and Tips:

• Be sure to rinse the couscous thoroughly before cooking to remove any excess starch.
• If you don't have vegetable broth, you can use water with a bouillon cube dissolved in it.
• If you can't find kalamata olives, you can use any other type of black olive.