Couscous with tomatoes and feta is a delightful dish that I often turn to for a quick and satisfying meal. This tasty combination features couscous, cherry tomatoes, crumbled feta cheese, fresh herbs, and a splash of lemon juice, all brought together with olive oil, onion, and garlic. I love how these simple ingredients create a burst of flavor that can elevate any weekday dinner or impress guests at a gathering.
When I make this dish, the aromas of sautéed onion and garlic fill my kitchen, instantly making it feel warm and inviting. Each bite offers a wonderful blend of textures and tastes, thanks to the creamy feta and juicy tomatoes. Whether enjoyed on its own or paired with grilled meat, couscous with tomatoes and feta is versatile and satisfying.
What Is Couscous?
Couscous is a type of semolina wheat pasta. Its origin is from North Africa and has become popular worldwide for its versatility.
I love how easy it is to prepare. Just add boiling water or broth, and it fluffs up in minutes.
Couscous comes in various sizes. The most common types include:
- Moroccan Couscous: The smallest type, cooks quickly.
- Israeli Couscous (Pearl Couscous): Larger and chewier, often toasted before cooking.
- Lebanese couscous is the largest variety and is similar to tiny balls.
Nutritionally, couscous is a good source of carbohydrates. It provides some protein and fiber, depending on whether it’s made from whole wheat.
I enjoy using couscous as a base for salads or as a side dish. You can easily customize it by adding vegetables, herbs, and spices. It pairs wonderfully with dishes like grilled chicken or roasted vegetables.
Ingredients:
- 2 tbsp of olive oil
- ¼ cup of finely diced onion
- 1 clove of minced garlic
- 1 cup of chicken broth
- ¼ tsp of dried basil
- 1 cup of couscous
- 2 cups of halved cherry tomatoes
- ¼ cup of crumbled feta cheese
- 1 tbsp of fresh lemon juice
- 1 tbsp of olive oil
- 1 tbsp of chopped fresh parsley
- 1 tbsp of chopped fresh basil
How to Make Couscous with Tomatoes and Feta?
- Begin by sweating finely diced onion and garlic in oil over medium heat for 5-6 minutes, or until softened and fragrant.
- Next, add chicken broth, a touch of basil, and a pinch of salt. Bring the mixture to a boil, then stir in couscous. Cover the pot, remove from heat, and let stand for 5 minutes.
- Fluff the couscous with a fork, then stir in diced tomatoes, a splash of lemon juice, and crumbled feta cheese. Garnish with fresh basil and parsley to serve.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 302 kcal |
| Protein | 8 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Fat | 13 g |
| Saturated Fat | 3 g |
| Sodium | 333 mg |
| Sugar | 3 g |
Plating and Pairing Suggestions
I like to use a shallow bowl or a wide plate for plating this salad. This allows the vibrant colors to stand out.
I often layer the couscous in the center and arrange the tomatoes and crumbled feta around it. A sprinkle of fresh herbs, such as parsley or basil, adds a pop of green.
Pairing Options:
- Wine: A crisp white wine, like Sauvignon Blanc, complements the dish well.
- Protein: Grilled chicken or shrimp can enhance the meal for those looking for added protein.
- Salad: A simple arugula salad with a lemon vinaigrette balances the flavors nicely.
To elevate the dish, I sometimes drizzle a little olive oil and balsamic reduction on top. This adds depth and a bit of tang.
Serving warm is key, but cold can also be enjoyed as a refreshing salad. Keeping the elements separate until serving can maintain the presentation and texture.
Storing and Reheating Leftovers
To store leftovers, I place them in an airtight container. This prevents moisture loss and keeps the dish from absorbing other odors in the fridge. I make sure to store it within two hours of cooking for safety.
In the refrigerator, it lasts about 3 to 4 days. If I want to keep it longer, I freeze it. In that case, I use freezer-safe containers or resealable bags and squeeze out as much air as possible.
When it’s time to reheat, I prefer using the microwave. I place the couscous in a microwave-safe dish, covering it with a damp paper towel after adding a splash of water. This helps retain moisture while warming.
I heat it in 30-second intervals, stirring in between until it’s warmed through.
If I want to reheat on the stovetop, I use a non-stick skillet. I add a little water or olive oil over medium heat, stirring until warm. This method adds a nice texture back to the couscous.
Common Mistakes to Avoid
- Overcooking the couscous: It’s crucial to keep an eye on cooking time. I usually let it steam for about 5 minutes; beyond that can lead to mushiness.
- Neglecting seasoning: Couscous can be bland without enough seasoning. I suggest adding salt and herbs early in the process for better flavor.
- Skipping the rest period: Letting the couscous sit covered after cooking helps it absorb any remaining moisture. I often wait about 10 minutes before fluffing it.
- Not chopping tomatoes properly: Large tomato pieces can affect the dish’s overall texture. When not using cherry tomatoes, I like to dice them into small, even pieces.
- Forgetting about freshness: Fresh ingredients make a big difference. Always choose ripe tomatoes and high-quality feta for the best taste.
- Ignoring serving suggestions: Couscous is versatile. I enjoy serving it warm or at room temperature and pairing it with a side salad.
Conclusion
Couscous with tomatoes and feta is a delightful dish that brings together fresh flavors and textures. The combination of fluffy couscous, juicy tomatoes, and tangy feta creates a delicious meal.
I appreciate how this dish is both easy to prepare and versatile. It can serve as a light lunch or a side for dinner. Adding herbs or spices can enhance the flavor further.
Next time I make this dish, I’ll consider adding olives or grilled vegetables. Each variation brings a new twist to the classic recipe. This makes it easy to enjoy couscous with tomatoes and feta in different ways.
Just so you know, another great pairing for this salad is moussaka with potatoes.
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