INGREDIENTS
1
bunch Flat-leaf italian parsley
4
Garlic cloves
1
Shallot
1/3 cup
Sun-dried tomatoes
2 cups
Vegetable broth
1/2 cup
Kalamata olives, pitted black
2 cups
Israeli couscous
1
Salt and pepper
2 tbsp
Olive oil
1/2 cup
Pine nuts
1 1/2 cups
Water