Couscous with Olives and Sun-Dried Tomato

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.

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.

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.

Transfer couscous to a large serving bowl mix with sauce and serve topped with parsley and pine nuts.