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!
Servings: 4 servings
Calories: 427kcal
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.
Nutrition
Calories: 427kcal | Carbohydrates: 73g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 503mg | Fiber: 5g | Sugar: 3g | Vitamin A: 578IU | Vitamin C: 27mg | Calcium: 39mg | Iron: 2mg
