Creamy Sun Dried Tomato Couscous Recipes

Steps:

• 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.

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.
• Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.
• Stir tomato oil into couscous mixture and top with Parmesan cheese.

Steps:

• Bring the broth to a boil in a medium saucepan.
• Stir in the cous cous & sun dried tomatoes.
• Simmer for 8 minutes.
• Stir in the basil & pinenuts.
• Salt & pepper to taste.

Steps:

• Cook chicken, mushrooms, onion, garlic, sage in oil over medium heat.
• Add tomatoes to chicken mix.
• set aside.
• Boil water, add butter, and remove from heat.
• Add couscous.
• Add couscous to chicken mix and mix well or serve chicken mix over a bed of couscous.