Couscous with roasted tomatoes is a delightful dish that combines comforting flavors and vibrant ingredients. With its combination of pearl couscous, marinated roasted tomatoes, Kalamata olives, and feta cheese, this recipe offers a delicious balance of textures and tastes that can elevate any meal.
To make this dish, one needs olive oil, pearl couscous, water, garlic, kosher salt, black pepper, red pepper flakes, marinated roasted tomatoes, Kalamata olives, feta cheese, parsley, and chives. This easy-to-follow recipe proves perfect for both casual dinners and special occasions, making it a versatile addition to any culinary repertoire.
The blend of roasted tomatoes with the nutty flavor of couscous creates a satisfying meal that not only nourishes but also delights the palate.
What Is Pearl Couscous?
Pearl couscous, also known as Israeli couscous, is a type of pasta made from durum wheat. Unlike traditional couscous, which consists of granules, pearl couscous features larger, round grains.
It originated in Israel in the 1950s and quickly became popular for its chewy texture and versatility.
Key Characteristics
- Size: Each pearl is about the size of a marble.
- Texture: Chewy and firm when cooked.
- Cooking Method: Usually boiled, like pasta, and takes around 10 to 12 minutes to cook.
Chefs love using pearl couscous in various dishes, from salads to main courses. Its ability to absorb flavors makes it an excellent base for sauces and dressings.
Ingredients:
- 2 tbsp of olive oil
- 1-1/2 cups of pearl couscous
- 1-3/4 cups of water
- 2 cloves of minced garlic
- 1/4 tsp of kosher salt
- 1/2 tsp of black pepper
- Pinch of red pepper flakes
- 1 cup of pitted Kalamata olives (roughly chopped)
- 1 cup of roasted tomatoes (roughly chopped and marinated)
- 1/3 cup of crumbled feta cheese
- 1 tbsp of chopped parsley
- 1 tbsp of minced chives
How to make couscous with roasted tomatoes?
- While the tomatoes are roasting, bring the broth to a boil in a saucepan. Once boiling, stir in the couscous, cover the saucepan, and let it simmer for 10 minutes on low heat. Once the couscous is tender, remove it from the heat and let it sit for about 5 minutes to allow the couscous to absorb the liquid. Get rid of excess liquid.
- As the couscous cooks, warm up 1 tablespoon of olive oil in a large pan over medium heat. Add the red pepper flakes, garlic, salt, and pepper, and cook for about 30 seconds until it smells good.
- Cook the olives and tomatoes in a pan for 2 to 3 minutes until they’re warm.
- Fluff the couscous with a fork and gently
- Mix in the couscous. Add the feta, parsley, and chives.
- Taste, and add more salt and pepper if you like.
Nutritional Information
Key Nutritional Values (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 447 kcal |
| Protein | 12 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 6 g |
| Fat | 19 g |
| Sugar | 0.2 g |
| Iron | 2 mg |
Serving Suggestions
Plating Techniques
Consider using a shallow bowl or plate to create an inviting presentation when plating. Start by placing a generous scoop of couscous at the center, allowing it to mound slightly for visual appeal.
Arrange roasted tomatoes around the couscous for a colorful contrast. Drizzle with a balsamic reduction or olive oil for added sophistication. Use fresh herbs, such as basil or parsley, to garnish the dish, enhancing both flavor and aesthetic.
For a touch of elegance, shape the couscous using a ring mold. This creates clean lines and an impressive look for any dinner table.
Pairing with Proteins
Proteins can complement couscous with roasted tomatoes well. Grilled chicken marinated in Mediterranean spices enhances the flavors and adds heartiness.
For a vegetarian option, serve with chickpeas seasoned with garlic, cumin, and coriander. The protein-rich chickpeas make the dish filling and nutritious.
Fish, such as grilled salmon or light white fish, also pairs beautifully. The freshness of the fish balances the savory aspects of the roasted tomatoes.
Consider adding a side of tzatziki or yogurt sauce to provide a creamy contrast that enhances the overall dining experience.
Accompanying Sides
Side dishes can enhance the meal and add variety. A simple Mediterranean salad of cucumbers, red onion, and feta cheese works well. Drizzle with lemon juice and olive oil for extra flavor.
Grilled vegetables like zucchini or bell peppers also complement the dish. Their smokiness pairs nicely with the roasted tomatoes.
Add pita chips or a light, crunchy slaw for a bit of crunch. These add texture and contrast to the softness of couscous.
Each of these sides brings a unique element to the plate, making the meal more enjoyable and complete.
Storage and Reheating Tips
Storage:
- Cool Down: Let the couscous cool to room temperature before storing. This helps prevent moisture buildup.
- Containers: Use airtight containers to keep it fresh. Glass or plastic containers work well.
- Refrigerate: Store in the refrigerator for up to 3-5 days.
Reheating:
- Microwave: Place the couscous in a microwave-safe dish. Add a splash of water to prevent drying out. Cover and heat for 1-2 minutes.
- Stovetop: Reheat in a skillet over medium heat. Add a little olive oil and stir occasionally until warmed through.
Freezing:
- Long Storage: For longer periods, couscous can be frozen. Portion it into freezer-safe containers.
- Thawing: To thaw, move it to the refrigerator overnight. Reheat as needed.
Conclusion
Couscous with roasted tomatoes brings a delightful balance of flavors and textures. This dish combines couscous’s nutty taste with roasted tomatoes’ sweetness, creating a satisfying meal.
This dish stands out in both taste and presentation. It suits casual dinners and special occasions alike, making it a great addition to any recipe repertoire. Enjoy the simple pleasure of this flavorful dish.
As mentioned above, grilled fish is a perfect protein to pair with this dish.
Get this grilled fish recipe now (by clicking the image below):
