Israeli Couscous with Tomato and Olives
Yield: 4 servings
Calories: 305kcal
Israeli couscous with tomato and olives is a flavorful side dish that's tossed in a Mediterranean-inspired sweet and tangy cherry tomato sauce.
Ingredients
- 1 ½ cups (360 ml) water
- 1 teaspoon kosher salt, divided
- 1 cup (150 g) Israeli couscous, pearl couscous
- 4 cups (600 g) baby tomatoes, cut in half
- ½ cup (75 g) kalamata olives, pitted, sliced
- ½ cup (67 g) minced shallots
- 2 teaspoons (5 g) minced garlic
- 2 tablespoons (30 ml) red wine vinegar
- ¼ cup (120 ml) extra-virgin olive oil
- 1 tablespoon (4 g) minced parsley
- 1 tablespoon (2 g) sliced basil
- black pepper, as needed for seasoning
Special Equipment
Instructions
- Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add couscous and reduce heat to a simmer.
- Cover and cook until the water is absorbed, 10 minutes. Turn off the heat and let the couscous sit for 5 minutes, and then fluff with a fork.
- Combine the cut tomatoes, olives, shallots, garlic, red wine vinegar, and ½ teaspoon salt in a medium bowl.
- Heat olive oil in a large saute pan over medium heat.
- Slowly and carefully add the tomato mixture to the pan.
- Saute and cook until the tomatoes are softened and sauce forms, 8 to 10 minutes.
- Add the cooked couscous, parsley, and basil to the tomatoes, stir to combine.
- Taste and season with more salt and pepper as desired.
Nutrition
Calories: 305kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 853mg | Potassium: 70mg | Fiber: 2g | Vitamin A: 65IU | Calcium: 22mg | Iron: 0.6mg
Recipe Link