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Mediterranean Couscous recipe

Mediterranean Couscous recipe



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  • Recipes
  • Dish type
  • Side dish

This recipes takes bland couscous and combines it with flavours of the Mediterranean. It's a great side dish with chicken.

406 people made this

IngredientsMakes: 4

  • 175g couscous
  • 250ml boiling water
  • 3 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 4 tablespoons diced red pepper
  • 4 spring onions, sliced
  • 150g cherry tomatoes
  • 40g fresh basil leaves
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 dash balsamic vinegar
  • 4 tablespoons grated Parmesan cheese

MethodPrep:5min ›Cook:35min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4.
  2. Stir couscous into boiling water and return water to the boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
  3. While the couscous is cooking, heat oil in a large frying pan over medium heat. Stir in garlic, spring onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1.5 litre baking dish. Splash some balsamic vinegar on top.
  4. Bake in a preheated 180 C / Gas 4 oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

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Reviews & ratingsAverage global rating:(317)

Reviews in English (213)

Never thought I'd like couscous but this was absolutely delicious. So easy to make and so flavoursome. Thank you-31 Jan 2016

by Jillian

Great recipe! I made this easy on myself and just used a box of couscous and followed the directions on the back. I then tossed in the garlic, red bell pepper, green onion and cherry tomato. I cut the amount of basil in half. I added a bit more balsamic and added 2 Tbsp. of grated Parmesan right to the mixture. I baked it at 350 for 20 minutes and then topped with some shredded Parmesan cheese. Overall, very good.-28 Mar 2011

by JENNBHAVE

As others suggested, I used chicken broth instead of water. I also quatered my cherry tomatoes, and had to substitute regular onion instead of green onions, and added more parmesian cheese than called for. Overall, a great recipe, and my entire family loved it!-19 Sep 2004


15-Minute Mediterranean Couscous with Tuna and Pepperoncini

What looks totally fancy but takes virtually no effort to make? Why, this 15-minute Mediterranean couscous with tuna and pepperoncini. You basically toss couscous with a few flavorful, super-savory ingredients and you&rsquore done.

Sure, you could make this dish with another grain (quinoa or farro would be delicious), but the couscous is as easy to make as it is to boil water. Seriously&mdashit soaks up the liquid off heat and before you know it (aka ten minutes later), it&rsquos fluffy and ready to eat. Pair it with a high-quality tuna for the tastiest results.

All nights should be this easy (and delicious).

1 cup chicken broth or water

Accompaniments

Two 5-ounce cans oil packed tuna

1 pint cherry tomatoes, halved

⅓ cup chopped fresh parsley

Extra-virgin olive oil, for serving

Kosher salt and freshly ground black pepper

1. Make the Couscous: In a small pot, bring the broth or water to a boil over medium heat. Remove the pot from the heat, stir in the couscous and cover the pot. Let sit for 10 minutes.

2. Make the Accompaniments: Meanwhile, in a medium bowl, toss together the tuna, tomatoes, pepperoncini, parsley and capers.

3. Fluff the couscous with a fork, season with salt and pepper, and drizzle with olive oil. Top the couscous with the tuna mixture and serve with lemon wedges.


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I make this with orzo and chop the veggies before roasting. The salad is amazing, and even people with more traditional tastes (e.g. salad should be only raw veggies) enjoy it a lot.

I make it with quinoa for a gluten free meal. I usually add mushrooms and always lots of red onions. Today I added asparagus instead of zucchini. I use whatever I happen to have on hand. The other day I used those little Italian eggplants. It is one of my favorite dishes. I love the capers and olives and balsamic vinegar and use way less oil. Only enough to keep the vegetables from sticking to the grilling pan.

After hanging on to the 1997 edition all those years, finally made this in January 2011. Love, love, love it!

Well worth it. easy to customize based on what is in your fridge. We omitted the olives + lemon but added sundried tomatoes and a can of garbanzo beans.

This is my new favourite salad. I couldn't find leeks so just added 2 onions. I love the combination of sweet roast vegetables and the sourness of the capers, olives and lemon juice. Fresh or roasted tomatoes would probably be a great addition. I'll try that next time.

This was WELL WORTH the effort. I followed the instructions and it came out amazing!

Best couscous I have ever made. Used Japanese eggplant, skipped the red pepper, used canned pitted olives. Used 1/2 homemade chicken broth 1/2 water. Decreased the salt by half. After couscous cooked stirred in the mashed garlic, then lemon juice/basil/caper mixture, decreased oil to 2 tbsp from 1/4 cup, added 3 tbsp chopped Italian parsley. Then gently stirred in the roasted vegetables.Do not need to cut up vegetables smaller than cut when roasted. Placed in large shallow bowl and topped with cut up rack of lamb.

Absolutely amazing. I loved this salad! I made it as-is and the only thing i think I'll alter is the cook time because the veggies were a little too soggy and Iɽ use flavored couscous to give it a little extra zip

Unreal! i love nothing better than an easy veg meal. this was fantastic! I chopped the veggies before I roasted and peeled the garlic. I did NOT add extra salt except when making the couscous as I knew I was going to add Bulgarian Feta. MMMM. sooo good. Was supposed to be for dinner tonight. Turned out to be my second lunch. DELICIOUS!

Sorry-didnt know it was going to show up 10 times!

My frig was loaded with lots of fresh veggies and I needed to use several up at once. Found this recipe and since I keep couscous in the house I was good to go. Grilled yellow peppers, zucchini, and asparagus the day before along with a head of garlic. I did leave out the balsamic, not because of taste but because we just had the balsamic ribs from this site this weekend.(to die) Glad I did. Just lemon juice was perfect. I could eat this all day long.

I make this salad often - especially in the summer when the veggies are fresh from the farmer's market. As written it is great. I made it again last night with quinoa instead of couscous and a can of drained and rinsed chickpeas. Made a great vegetarian meal.

After completely screwing this recipe up, I tried again and followed the directions to a T. The result? It was too sour, between the basalmic vinegar in the marinade and the lemon juice in the vinegrette. Weight-obsessed teenaged sister tried to eat it, since it looked healthy, but didn't manage more than a few bites, and I actually had to agree with her. Next time will halve the basalmic and lemon juice. Otherwise, it was very good.

I won't rate because I ended up modifying so much due to lack of ingredients on hand and screw ups. I needed something different to do with the squash, green peppers and eggplant in the garden. This was a great idea! No leeks on hand but I did have fresh corn, so used that instead. I grilled the peppers and squash for speed and roasted the eggplant and garlic but forgot about it. Okay, no eggplant or garlic. Ended up throwing in some pickled jalapenos. And it still turned out really good! Conclusion: I would bet that actually following the recipe would be wonderful! I will be making this again and actually following the directions next time around!

My store didn't have eggplant or leeks in stock, so I used bell pepper, zucchini, asparagus, and cherry tomatoes. I cut all but the tomatoes into 1-inch chunks and roasted all of the vegetables and garlic together for about 30 minutes. The roasted tomatoes were an amazing addition. The vegetables got very sweet from roasting. I only used 5 garlic cloves, but could have used a few more, although 10 might be too strong for me. This was a big potluck hit!

I cant believe I almost didnt make this recipe! Its incredible  thanks to the reviewers I didnt miss out on this keeper. I put all of the vegetables except the eggplant in a plastic bag and added the oil and tossed them around and then added the eggplant and balsamic vinegar and scrunched them around again, then I just dumped the whole bagful in a large roasting pan. I moved the eggplant to the corners because that area cooks the hottest and I put the large unpeeled garlic in the middle of the roasting pan because thats the coolest area. The vegetables came out great. I was worried about some crispy leeks but they were fine after being moistened by the dressing. I took the tip to add a crushed garlic clove to the dressing and after tasting the finished salad I added a splash of balsamic vinegar which made it INCREDIBLE. This should be a master recipe for cooking eggplant. I dont even like it that much and I couldnt get enough.

This recipe is absolutely delicious. Use pearl couscous for a fantastic texture and add yellow zucchini for texture. The leeks are to die for.

The wonderful aroma of the roasting vegetables was making me crazy. I put one crushed clove of garlic in the olive oil used to brush onto the vegetables. Used 2 cups chicken stock (instead of the 2 1/2 cups water) for the couscous. I put the cooked couscous on a large platter and arranged the large pieces of veggies (I didn't cut them up as the recipe instructed) on the couscous. It was beautiful. and delicious!

This recipe was good, but not knock your socks off. I did add ground sausage, which added some heartier flavor, but it still came off as a little bland. However, I do think its a great starter recipe to add and experiment too - next time I will add more sausage and experiment with more spices.

I used pearl couscous. May be that was what it was suppose to be, but it didn't specify that. Anyway, the pearl couscous is the way to go with this salad. It stood up well against the roasted veggies. I used less oil in the dressing as there was more than enough in the roasted veggies. I agree that they didn't need to be roasted for 45 minutes. 30 would have been enough. I liked the lemony flavor of the dressing.

This is the best tasting salad! The roasted leeks really made it. I have made it a bunch of times.

Excellent recipe - well worth the time. Will add roasted asparagus to it next time.

This is the best couscous salad that I have ever tasted. I have made it many times for family and friends and it always gets rave reviews. Be sure to use fresh basil and fresh lemon juice - they really make a big difference in the taste!

As written, this is okay (provided you ignore the 45 minute roasting time, which is about two times too long), but the second time I made it, I left out the couscous and got a really terrific roast vegetable salad. I used less oil to make the dressing for the vegetables, of course. The salad was really good at room temperature or cold, and it was the kind of thing that costs a fortune at the gourmet deli counter.

After all of the effort, I actually found this rather bland. It just didn't have that much flavor in my opinion. It needed some umph!


  • 1 cup Swanson® Vegetable Broth or Chicken Broth
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon Italian seasoning, crushed
  • 1/2 pound asparagus spears, cut into 1-inch pieces (about 1 1/2 cups)
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 3/4 cup uncooked plain couscous

Heat the broth, lemon zest, Italian seasoning, asparagus and tomatoes in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low and cook for 5 minutes or until the asparagus is tender-crisp.

Stir in the couscous. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Fluff the couscous with a fork.  Season to taste.


Mediterranean Couscous Recipe

Couscous cooks in 5 minutes and then it is just a matter of tossing it with some seriously fresh and bright ingredients! I use fresh parsley, chopped red onion, feta, cherry tomatoes, and fresh lemon juice.

But what will bring this dish to a whole different level is fresh mint (getting that first pop of fresh mint on your tongue is so surprising in the best way) and chopped dates.

Dates are naturally sweet and it makes the saltiness of the feta, the bite of the red onion, and the freshness of the herbs really pop.

You can serve this dish cold. I generally make the couscous along with the tzatziki a day ahead of time and serve right out of the fridge!

The best part of this meal is everyone gets to construct their own plate! Throw everything on the table mezze style and let people choose their own taste adventure.

Below are the recipes for my Greek dressing, the Mediterranean couscous, and my tzatiki!


How to roast tomatoes?

Today, I crave tender and bursting with intense, concentrated flavor roasted cherry tomatoes. Adding roasted tomatoes complements this salad tremendously and takes it to the next level. For this salad, you will need about 10-12 cherry tomatoes. Wash, pat dry, and halve them. Set the oven to 450 °F (higher heat). In a mixing bowl, toss the tomatoes with about two tablespoons of extra virgin olive oil, salt and pepper, some minced garlic cloves or granulated garlic, and spices of your choice. Spread tomatoes on a baking tray and send them to the preheated oven for 10 minutes. Surely you can roast more tomatoes and store them for later use.


Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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13 Comments

I love recipes like this as I’m sure I have 99% of the ingredients in the fridge or cupboard. I’m not very well at the moment so I feel like I need meals like this to fix me! Also love the idea of cooking beans in an instant pot. I definitely think I’m going to have to put it on my Christmas list. Great recipe!

I can’t wait to use my garden tomatoes for this recipe! :)

Made this last night. SO DELICIOUS and filling. We Ended up snacking out of the bowl even after dinner. I heated the chickpeas in a saucepan with cumin and paprika also added in a bit of cooked summer squash. I have leftovers today for lunch and am so excited. Thank you again for a great recipe.

This was soooooo good. Used quinoa instead of couscous and made sure it was cool before serving. Delicious!

Oh we are so glad to hear it! Quinoa is a perfect sub. Thanks for making it!

That was super delicious! I just added some roasted veggies I had leftover from yesterday. So easy to make and very filling. Can‘t wait to eat more for lunch. Greetings from Germany!

This was amazing! I did hummus instead of waiting for the chickpeas to finish cooking, used quinoa, and added avocado to the mix. The homemade tahini sauce was delicious. Thank you for sharing!

You’re welcome! Glad you enjoyed.

Yummy! You might consider the box that says this recipe is gluten-free since its name includes couscous and you mentioned that’s not gluten free.

Hi! The recipe indicates to use quinoa as a substitution for GF.

This recipe was a hit with the fam! They loved it, I loved it, and will definitely be making again! Thank you!


Yes, Israeli couscous is synonymous with Pearl Couscous. It’s a style of the semolina wheat that has been formed into the size of peppercorns. They have a chewy pasta-like texture when cooked. Pearl is significantly larger than other types of couscous like Moroccan, but about half the size of Lebanese varieties which is more like a pea.


Mediterranean Couscous

I realized 2 things after my first week back at school, I despise anything math related and I always lose weight while I’m in school because I never have time to eat!

With a back-to-back class schedule and boat loads of homework I will sometimes go all day only eating an energy bar and large cappuccino (not a great thing for someone who loves food as much as I do!)

Needless to say when I got home from school today I had consumed a Trader Joes fruit and nut trail mix bar and a 7-eleven french vanilla cappuccino… and it was now 5:00 pm… I was very hungry and I needed something QUICK!!

Today’s recipe was inspired by both what was in my pantry that I could make fast, as well as a recipe from one of my Food Network favorite’s, Guy Fieri.

Couscous is a very quick cooking mediterranean grain and one of the healthiest grain-based products out there!

It’s low in fat, high in protein and lower on the glycemic index than pasta.

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup sun-dried tomatoes, drained
  • 2 cups chicken stock
  • 1 cup couscous
  • 1/4 cup feta cheese (crumbled)

Begin by heating the olive oil in a medium skillet, next add the garlic and red pepper flakes, sauté for 1 minute.

Next, add the sun-dried tomatoes and sauté an additional minute.

Add the chicken stock and bring to a boil.

Add the couscous then remove the skillet from the heat and cover.

After 5 minutes remove the lid and fluff with a fork.

Now it’s time to add the cheese (my favorite part!) I used the mediterranean feta from Trader Joe’s which worked perfect for this recipe, but regular feta will work too!

Now toss together with salt and pepper to taste and you have a healthy, simple, delicious meal in about 10 minutes!

If you haven’t noticed yet most of my lunches do not involve meat, for 2 reasons, meat dishes usually take longer to cook and meat is expensive.

My goal with lunch is creating something delicious, yet also quick and inexpensive!

Lemon Rosemary Chicken would be a delicious addition to this Mediterranean Couscous for dinner!


Food as Medicine

Tomatoes, which are featured in this recipe, provide lycopene, which may help protect against prostate, breast and pancreatic cancers.

Ingredients

1 1/2 cups boiling water
2/3 cup whole-wheat couscous
1 teaspoon extra-virgin olive oil
1 fresh Italian tomato, chopped
1 tablespoon fresh parsley leaves, chopped
1 clove garlic, minced
1 tablespoon capers
2 tablespoons slivered almonds, toasted
Salt and pepper to taste


Directions

Heat the oil in a medium saucepan over medium-high heat until hot.

Add the onions, cook until soft, about 3 minutes.

Stir in the peppers, spinach, and tomatoes, and cook for another 2 to 3 minutes until the vegetables are soft and the spinach are wilted.

Add the couscous and garlic, and stir until well mixed.

Pour the broth into the saucepan. Bring to a boil, reduce the heat to medium low.

Cover and simmer for about 10 minutes, stirring a few times, until the broth is absorbed.

Remove from the heat, add the black olives and mix well.

Divide among the serving plates, and top with parmesan cheese and fresh basil.