I can’t stop eating this easy tomato couscous. It’s one of those impossibly easy dishes that tastes so good you won’t believe there are just a few ingredients at play.
What you need:
For this recipe, you only need a few core ingredients, including:
- Onion or shallot
- Garlic
- Cherry tomatoes
- Pearl couscous
- Paprika
- Lemon juice
You’ll also need extra virgin olive oil, water, salt, and pepper. I add a few shakes of crushed red pepper for a little zing, but that’s totally optional.
You can zhuzh up this tomato pearl couscous in any number of ways depending on your preferences. A few suggestions:
- Stir in a can of chickpeas at the end of cooking for extra protein.
- Serve with your favorite plant-based meat, like plant-based chorizo crumbled on top.
- Add chopped spinach or kale at the end of cooking.
- Finish with crushed pistachios, toasted pine nuts, or fresh basil.
How to make this tomato pearl couscous:
This is a perfect recipe for a light lunch or a dinner side. I’ve eaten this multiple days in a row because I just can’t get enough of it. Best of all, it only takes about 25 minutes, including prep. Most of that time is spent inactive as the couscous cooks which is even better.
- Step 1: Fry up the onion or shallot in extra virgin olive oil. Add the garlic and cook until it’s fragrant.
- Step 2: Add the cherry tomatoes. Let them sizzle with the aromatics for just a few minutes. Season with paprika and a big pinch of crushed red pepper if you like a little heat.
- Step 3: Toast up the pearl couscous and then add water. Bring to a boil and then simmer for 15 minutes.
- Step 4: Finish with lemon juice, and you’re ready to eat!
Easy Tomato Couscous
Equipment
- Small pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1¼ cup cherry tomatoes, halved
- ½ teaspoon paprika
- 1 cup pearl couscous
- 1½ cups water or vegetable broth
- ½ lemon, juiced
- Salt, pepper, and crushed red pepper to taste
Instructions
Sauté the onion and garlic:
- Heat the extra virgin olive oil in a small pot over medium heat. Once hot, add the onion and cook for 5–6 minutes until it softens.
- Add the garlic and cook for 1 minute until fragrant.
Cook the tomatoes:
- Add the cherry tomatoes and toss with the onions and garlic. Add salt, pepper, paprika, and a big pinch of crushed red pepper if you want to add a little kick. Cook for 3-4 minutes, stirring occasionally.
Cook the couscous:
- Add the couscous to the tomatoes and toss to combine. Cook for 2 minutes. Season with salt.
- Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
Finish the couscous:
- Remove the cover and allow the couscous to simmer for an additional 2 minutes uncovered, stirring occasionally.
- Add the lemon juice. Taste and season the couscous if needed. Turn off the heat.
To serve:
- Spoon the couscous onto a serving platter. Serve with lemon wedges if you like. Enjoy!
