Mediterranean Couscous

Ingredients

While the original North African couscous is traditionally spiced with flavors like cumin and coriander, this Mediterranean adaptation incorporates ingredients commonly found in the region. The Mediterranean version features fresh herbs like basil and parsley, along with sun-dried tomatoes and olives, adding a burst of Mediterranean flavors to the dish. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/2 cup (75g) sun-dried tomatoes, chopped 1/2 cup (75g) sun-dried tomatoes, chopped
• 1/2 cup (75g) Kalamata olives, pitted and halved 1/2 cup (75g) Kalamata olives, pitted and halved
• 1/4 cup (15g) fresh basil, chopped 1/4 cup (15g) fresh basil, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 60g (8g sugars)
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the couscous and vegetable broth. Cover and let it sit for 10 minutes until the couscous absorbs the liquid.
2. 2.
   Fluff the couscous with a fork to separate the grains.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers, red onion, and minced garlic. Sauté for 5 minutes until the vegetables are tender.
4. 4.
   Add the cherry tomatoes, sun-dried tomatoes, and Kalamata olives to the skillet. Cook for an additional 2 minutes.
5. 5.
   Remove the skillet from heat and add the cooked vegetables to the couscous. Mix well.
6. 6.
   Stir in the chopped basil, parsley, lemon juice, salt, and pepper. Adjust the seasoning according to your taste.
7. 7.
   Serve the Mediterranean couscous warm or at room temperature.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after it absorbs the liquid to prevent clumping.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them before chopping.
• Kalamata olives — Make sure to pit the olives before halving them.

Tips & Tricks

• For added flavor, toast the couscous in a dry skillet before adding the vegetable broth.
• Customize the dish by adding grilled chicken, shrimp, or feta cheese.
• Substitute the bell peppers with roasted eggplant or zucchini for a different twist.
• Drizzle some extra virgin olive oil over the couscous before serving for a glossy finish.
• Make a double batch and enjoy the leftovers for a quick and satisfying lunch.

Serving advice

Serve the Mediterranean couscous as a main dish accompanied by a fresh green salad or as a side dish alongside grilled fish or chicken. Garnish with a sprinkle of fresh herbs for an extra pop of color and flavor.

Presentation advice

Fluff the couscous with a fork before serving to ensure the grains are separated. Arrange the couscous on a platter and top it with the sautéed vegetables, making sure to distribute them evenly. Sprinkle some fresh herbs on top for an attractive presentation.