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Israeli Cous Cous with Kalamata Olives & Sundried Tomato

Purple Carrot
  • 25 minutes
  • Serves 2

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