Mediterranean Couscous with Roasted Tomatoes

Roasted tomatoes are an easy way to pack flavor into a recipe. This Mediterranean Couscous with Roasted Tomatoes is a delicious side dish for weeknight cooking!

Now that Valentine’s Day is over, I’m ready for some healthy food again.  I mean I love chocolate and all, but I usually have to detox for a few days after Valentine’s.  One of my favorite detox foods is actually couscous, and its one of the items that I always keep on hand in my pantry.  It’s quick and easy to make, and it can be readily adapted to whatever other ingredients you might have on hand.  And better yet…it can be quite delicious!  In fact, I often use couscous as a side dish for a weeknight meal–it partners well with fresh fish, chicken, or tofu (if you’re into that kinda thing!).

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This particular recipe came about because I had most of a pint of cherry tomatoes leftover from a previous recipe, and I wanted to use them before they went bad.  So I quickly roasted them in the oven and added them to couscous along with a drizzle of good quality olive oil, basil, and a dash each of salt & pepper.  I also typically finish couscous dishes with a squeeze of fresh lemon juice–the brightness of the lemon juice provides that last missing flavor that the dish needs!  (If you don’t already do it, start keeping lemons around at all times.  They have a decently long shelf life, and a squeeze of fresh lemon juice does wonders to so many recipes!)

Mediterranean Couscous with Roasted Tomatoes

Roasted tomatoes are an easy way to pack flavor into a recipe. This Mediterranean Couscous with Roasted Tomatoes is a delicious side dish for weeknight cooking!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Calories: 427kcal

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Ingredients

• 1 pint tomatoes + canola oil for coating
• 2 cups low-sodium chicken stock
• 2 cups couscous
• 2 tbsp olive oil
• fresh basil
• salt to taste
• pepper to taste
• lemon juice for finishing

Instructions

• Coat the tomatoes in small amount of canola oil and broil for 8-12 minutes or until skins pop. (Note: Don't use olive oil for this step as the broiler is too hot for olive oil.)
• Once the tomatoes are almost done, mix chicken stock and olive oil in a saucepan and heat to a boil.
• Add couscous, cover, and remove from heat.
• Let stand for 5 minutes. (Do not open lid during this time!)
• To serve, simply toss with broiled tomatoes and freshly sliced basil. (Note: If some of the tomatoes are shedding their skin, go ahead and pick them out – it makes everything a bit more appetizing. But if some skins remain, don’t worry!)
• Finish with salt, pepper, and a squeeze of fresh lemon juice.

Tip: This same recipe can be made with Israeli Couscous (larger pearls), but you’ll need to add about 1/4 cup more chicken stock and also let the couscous stand for about 10 minutes.

Couscous itself can be rather bland, and it often takes its flavor from the other ingredients in the dish.  Cooking the couscous in chicken (or veggie) stock is one simply way to boost the flavor!