Couscous is crazy quick to make and full of flavor with tomatoes, herbs and feta!
Serve this as a side or a main dish or use it as a base for couscous salad!
What is Couscous?
Couscous is made from steaming small balls of crushed durum wheat. It’s basically tiny pieces of pasta.
The great thing about this pasta is that it cooks in 5 minutes. So fast and easy!
It’s often prepared with lamb or other meats and vegetables in middle eastern cuisine. Moroccan dishes often rely on couscous for a base.
Ingredients & Variations
COUSCOUS This is the perfect base for this side dish. This recipe uses regular couscous which is very tiny, but there is also a pearl-sized version (also known as pearl couscous or Israeli couscous).
If using Israeli couscous the ratios will be different as will the cook times.
Boiling the couscous in broth instead of water adds flavor (use chicken or veggie broth)! Herbs are added to the broth and of course a sprinkle of cheese and fresh basil are the perfect additons..
TOMATOES I add the cherry tomatoes as the dish finishes cooking so they warm slightly but don’t get too soft. If you prefer them cooked, add them to the broth.
You can easily turn this tasty side dish into a main course. Try topping with cooked chicken, leftover beef, or sliced pork strips for a hearty and delicious meal!
How to Make Couscous
It’s so easy to make:
- Saute onion and garlic in oil until tender.
- Add broth, basil, and salt and bring to a boil. Stir in couscous, cover and remove from heat. Let sit 5 minutes while you chop the tomatoes.
- Add tomatoes, lemon juice, and feta cheese. Garnish with fresh basil and parsley.
Serve hot or cold. For a cold dish, refrigerate and garnish with the basil and parsley before serving.
How to Store
The best way to store couscous is in an airtight container in the refrigerator where it will last about 5 days.
To serve: Serve cold or reheat on the stovetop, in the oven, or in the microwave. Refresh the flavors by adding a fresh squeeze of lemon juice and a dash of salt, or mix in some extra fresh tomato and feta cheese.
To freeze: Just scoop it into a zippered bag or an airtight container and label it. Couscous will keep in the freezer for about 2 months. Thaw, refresh the flavors, reheat or serve cold!
Easy Side Dish Recipes
- Cauliflower Fried Rice – low carb alternative
- Tomato Basil Rice
- Greek Quinoa Salad – perfect make-ahead salad
- Easy Mushroom Rice – pantry staple recipe
- Easy Quinoa Recipe – ready in under 20 mins
- Cilantro Lime Rice – fresh and zesty side
Did you enjoy this Couscous? Be sure to leave a rating and a comment below!
Couscous with tomatoes and feta
- 2 tablespoons olive oil
- ¼ cup onion finely diced
- 1 clove garlic minced
- 1 cup chicken broth
- ¼ teaspoon basil dried
- 1 cup couscous
- 2 cups cherry tomatoes halved
- ¼ cup feta cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley
- 1 tablespoon fresh basil
Cook onion and garlic in oil over medium heat until tender, about 5-6 minutes.
Add chicken broth, basil and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes.
Lift lid, stir in tomatoes, lemon juice and feta cheese. Garnish with fresh basil and parsley and serve.