Roasted Tomato Olive Couscous

5 from 1 vote

Roasted Tomato Olive Couscous

Ready in 20 minutes, this roasted tomato olive couscous has antipasti ingredients from the olive bar plus crumbled feta cheese, garlic and fresh herbs.

Prep Time5

Cook Time15

Total Time20

Course: Side Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

2 tablespoons olive oil
1-1/2 cups pearl couscous (Israeli couscous)
1-3/4 cups water
2 garlic cloves, minced
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of red pepper flakes
1 cup roughly chopped marinated roasted tomatoes or sun-dried tomatoes, oil drained
1 cup roughly chopped pitted Kalamata olives
1/3 cup crumbled feta cheese
1 tablespoon chopped parsley
1 tablespoon minced chives

Instructions

For the couscous, heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous stirring until it is golden, about 2-3 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the couscous is tender and most of the water has been absorbed, about 10 minutes. Drain any remaining water.
While the couscous is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, salt and pepper, cooking until fragrant, about 30 seconds.
Sauté the tomatoes and olives, give them 2-3 minutes until they are warmed.
Stir in the couscous, feta, parsley and chives.
Taste and season with addition salt and pepper if needed.

Notes

You can use additional olive bar ingredients such as artichoke or roasted red pepper.

If you have homemade roasted cherry tomatoes or grape tomatoes, they are great in this couscous too.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat the couscous in the microwave. You can also enjoy leftovers cold and stir in baby arugula or spinach with a little vinaigrette.

Nutrition