Couscous with tomatoes is a delightful dish that never fails to impress. This quick and flavorful recipe combines pearl couscous, cherry tomatoes, extra virgin olive oil, garlic, and a few basic spices to create a satisfying meal that’s perfect for any occasion. In just a short time, you can enjoy a tasty and colorful dish that’s both simple and rewarding to make.
To whip up this vibrant dish, you’ll need extra virgin olive oil, a small yellow onion, garlic, cherry tomatoes, paprika, pearl couscous, water or vegetable broth, lemon juice, and some salt, pepper, and crushed red pepper. With these ingredients on hand, I’m excited to show you how easy it is to prepare couscous that bursts with flavor and freshness.
Couscous: A Brief Overview
Couscous is a versatile dish made from steamed semolina wheat. It originates from North Africa and has become popular worldwide.
I enjoy its light, fluffy texture and ability to absorb flavors. You can serve it as a side dish or a base for various ingredients.
With its neutral flavor, couscous pairs well with various ingredients, enhancing the taste of dishes like couscous with tomatoes. This adaptability makes it a staple in my kitchen.
Ingredients:
- 2 tbsp of extra virgin olive oil
- 1 diced small yellow onion
- 4 minced cloves of garlic
- 1¼ cups of halved cherry tomatoes
- ½ tsp of paprika
- 1 cup of pearl couscous
- 1½ cups of water or vegetable broth
- ½ juiced lemon
- Crushed red pepper, salt, and black pepper to taste
How to make couscous with tomatoes?
- To begin, heat olive oil in a small pot over medium heat. Sauté chopped onions until softened, then add minced garlic and cook until fragrant.
- Toss in halved cherry tomatoes, salt, pepper, paprika, and a pinch of crushed red pepper.
- Cook for 3-4 minutes, then add couscous and cook for 2 more minutes.
- Pour in water, boil, reduce heat, cover, and simmer for 15 minutes.
- Uncover and simmer for 2 more minutes, stirring occasionally.
- Squeeze in lemon juice, taste, and adjust the seasoning.
- Serve on a platter with lemon wedges for a refreshing touch.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 246 |
| Protein | 6 grams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 3 grams |
| Fat | 7 gram |
| Sugar | 3 gram |
| Sodium | 11 mg |
Serving Suggestions
Dish Pairings
This couscous side dish complements various proteins beautifully. I often serve it alongside grilled chicken, lamb, or fish. The lightness of the couscous balances the richness of these meats perfectly.
For a vegetarian option, I like to include roasted vegetables or chickpeas. They add texture and a nutritional boost.
Consider serving it with a fresh green salad dressed lightly with olive oil and lemon juice. The acidity of the dressing contrasts nicely with the savory couscous.
Garnishing for Visual Appeal
Garnishing adds a visual touch to my couscous dish. I often sprinkle fresh chopped parsley or cilantro on top for a burst of color.
Adding a dollop of plain yogurt or a drizzle of tahini creates a creamy element. I also like to include lemon wedges on the side, as they brighten the dish.
A sprinkle of toasted nuts, like almonds or pine nuts, gives a delightful crunch. These garnishes not only enhance the appearance but also elevate the flavor profile.
Storing Leftovers
Refrigeration Best Practices
After enjoying a meal, allow the couscous to cool down for about 30 minutes. This prevents moisture buildup in the storage container, which can lead to sogginess.
Transfer the couscous into an airtight container. This protects it from odors in the fridge and keeps it fresh. I usually label the container with the date to remind myself when it was prepared.
Keep the temperature of your refrigerator below 40°F (4°C) to maintain food safety. Properly stored, couscous can last for about three to five days. If you notice any off smells or changes in texture, it’s best to discard it.
Revitalizing for Next-Day Enjoyment
To enjoy leftover couscous, heat it gently. I like using a microwave or a skillet. If I choose the microwave, I add a splash of water and cover the container to create steam, which helps soften the couscous.
When using a skillet, I briefly add olive oil and sauté it. This method not only warms it up but also enhances its flavor.
If the couscous seems dry, add fresh ingredients like chopped herbs, diced tomatoes, or a drizzle of lemon juice. This refreshes the dish and makes it feel like a new meal. Enjoying leftovers can be just as delightful as the original dish.
Common Mistakes to Avoid
- Using too much water: I often measure water carefully. Too much can leave the couscous soggy instead of fluffy.
- Ignoring resting time: After cooking, I let the couscous rest. Not doing so can result in a gummy texture.
- Overcooking tomatoes: Sauté tomatoes briefly for that perfect balance. Overcooking can turn them mushy and lifeless.
- Skipping seasoning: I always season my couscous. Salt and pepper enhance the flavors, so don’t forget these basics.
- Not fluffing couscous: I use a fork to fluff it after resting. This step helps separate the grains and improves the texture.
- Neglecting fresh herbs: I like adding fresh herbs like parsley or basil. They add brightness and freshness, elevating the dish.
Conclusion
Couscous with tomatoes offers a delightful blend of flavors and textures. I appreciate how easy it is to prepare while still being a nutritious choice.
This dish can serve as a versatile meal base. You can pair it with various proteins or serve it alongside fresh salads.
Whenever I make couscous with tomatoes, I enjoy its warmth and comfort. This simple recipe never fails to impress friends and family.
I encourage you to try it out and create your variations. Cooking should be fun and a personal expression of taste!
As you’ve read above, this couscous dish can be a great side dish for a fish dish!
Get this Moroccan spicy fish recipe now (by clicking the image below)
