Mediterranean Couscous with Olives and Sun-Dried Tomatoes

In a saucepan, bring 1 1/4 cups vegetable broth and water to a boil. Stir in the couscous, then season with salt and black pepper. Reduce the heat to low and let it simmer until the liquid is absorbed, about 8 minutes.

While the couscous cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the pine nuts and cook, stirring frequently, until they are golden and fragrant, about 1 minute. Remove the skillet from heat and set the pine nuts aside.

In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and shallot, and cook until softened, about 2 minutes. Stir in the black olives and sun-dried tomatoes, cooking until heated through, 2 to 3 minutes. Pour in 1 cup of vegetable broth and bring to a boil. Reduce the heat and let it simmer until the sauce thickens, 8 to 10 minutes.

Transfer the couscous to a large serving bowl. Pour the sauce over it, mix well, and garnish with parsley and toasted pine nuts before serving.