Mediterranean Couscous with Olives

Begin by combining 1 1/4 cups of vegetable broth and water in a saucepan, placing it over high heat to bring the mixture to a rolling boil. Next, add 1/4 cup of couscous and stir it in thoroughly with a spoon. Add a pinch of salt and a few grinds of black pepper to the mixture, ensuring they are well distributed.

Reduce the heat to a low simmer and let it cook for approximately 8 minutes, or until all the liquid has been absorbed.

Simultaneously, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add 1/4 cup of pine nuts and cook, stirring constantly, until they emit a nutty aroma and turn golden brown. Remove the skillet from heat and set it aside for now.

In the same large skillet, heat an additional 2 tablespoons of olive oil over medium-high heat. Add 3 cloves of minced garlic and 1/2 cup of sliced shallots, cooking them in the hot oil until they are softened and fragrant. Stir in 1/4 cup of black olives and 1/2 cup of sun-dried tomatoes, allowing them to heat through and blend with the garlic mixture.

Slowly pour in 1 cup of vegetable broth, stirring constantly as it comes to a boil. Reduce the heat to a low simmer and let it cook for 8 to 10 minutes, or until the sauce has thickened.

Transfer the cooked couscous to a large serving bowl and mix it with the sauce. Top the dish off with some chopped parsley and sprinkle 1/4 cup of toasted pine nuts over it.