Couscous With Tomatoes And Scallion Recipe Easy

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MOROCCAN TOMATO COUSCOUS RECIPE



Moroccan Tomato Couscous Recipe image

Couscous cooked in a rich tomato sauce bursting with flavour! This Tomato Couscous Recipe is easy-to-follow and will soon become a household favourite! Serve this delicious side with fish, meat or veggies.

Provided by Jen Sim

Categories     Main Course     Side Dish

Number Of Ingredients 12

400 g of couscous
1 can of tomatoes
¼ to ½ an onion
2-4 tbsp of tomato puree
½ tbsp 35 spices (optional)
Salt to taste
Pepper to taste
¼ tsp of marjoram
¼ tsp of oregano
2-3 cups water or vegetable/chicken stock
½-1 tbsp of butter (or olive oil)
Fresh parsley

Steps:

  • Heat a splash of sunflower or vegetable oil in a medium-sized pot.
  • Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
  • Add salt to taste, pepper to taste, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp of tomato puree.
  • Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
  • Next, add 350 g of couscous to the pot.
  • Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add 1/4 of thinly sliced onions.
  • Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
  • Don't forget to garnish with fresh parsley!

ISRAELI COUSCOUS WITH TOMATOES



Israeli couscous with Tomatoes image

Israeli couscous with tomatoes is an amazing side dish full of flavor. Toasted pearl couscous is tossed with a burst tomato sauce and finished with a squeeze of lime for a delightful tang. Yum!

Provided by Platings and Pairings

Categories     Pasta

Number Of Ingredients 7

2 cups Israeli couscous
3 Tablespoons olive oil (divided)
3 ½ cups chicken broth (divided)
Kosher salt and black pepper
1 pound cherry tomatoes (halved)
½ teaspoon fish sauce (optional(or 1 anchovy))
½ lime (juiced)

Steps:

  • Heat 2 Tablespoons olive oil in a large saucepan over medium-high heat. Once hot, add couscous and toast until fragrant, 5-6 minutes. Add 2 ½ cups chicken stock and a pinch of salt. Cover and simmer for 10 minutes.
  • To a large skillet, add 1 Tablespoon olive oil and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
  • Add remaining chicken broth (1 cup) and fish sauce. Bring to a boil, then reduce heat to a simmer. Cook until the sauce is slightly thickened but still brothy, 3-5 minutes.
  • Off heat, stir in cooked couscous and lime juice and season with salt and pepper. Let sit a few minutes to allow broth to absorb. Season with additional salt and pepper and serve.

Nutrition Facts : Calories 448 kcal, Carbohydrate 73 g, Protein 13 g, Fat 12 g, SaturatedFat 2 g, Sodium 833 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

PEARL COUSCOUS WITH TOMATO SAUCE



Pearl Couscous with Tomato Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

COUSCOUS WITH TOMATOES AND SCALLION



Couscous with Tomatoes and Scallion image

This is a terrific, simple and quick side dish. I've also used this recipe to spice up a box the "Near East" brand flavored couscous as well. Simply use the amount of water specified on the box, and add the extra ingredients. It will still be ready in 5 minutes

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup chopped scallion
1/8-1/4 teaspoon cayenne pepper (or to taste)
1/8 teaspoon garlic powder
2/3 cup couscous
1 cup water
1/4 pitted and sliced black olives
1/4 cup fresh parsley
1/2 teaspoon salt, to taste

Steps:

  • Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
  • Bring liquid to a boil.
  • Stir in couscous.
  • Cover pan and remove from heat.
  • Let stand for 5 minutes.
  • Remove lid and fluff couscous with fork.
  • Stir in olives and fresh parsley and serve.

TOMATO COUSCOUS SALAD



Tomato Couscous Salad image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 1/4 cups vegetable broth
1 cup tomato couscous
1/2 pound thin asparagus spears, cut into 1-inch pieces
2 scallions, sliced
3 tablespoons Italian salad dressing, divided
1 cup halved cherry tomatoes
1/4 cup finely chopped fresh basil leaves

Steps:

  • Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
  • In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
  • Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
  • In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
  • Serve warm or at room temperature.

COUSCOUS WITH SCALLIONS



Couscous with Scallions image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon canola oil
1 1/2 cups fat-free reduced-sodium chicken broth or water
1/2 cup chopped scallions
1 cup plain couscous
2 tablespoons chopped flat-leaf parsley, optional
Salt and freshly ground black pepper

Steps:

  • In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
  • When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.

PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES



Pearl Couscous With Sautéed Cherry Tomatoes image

This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.

Provided by Martha Rose Shulman

Categories     main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/3 cups pearl couscous
2 quarts water
Salt to taste
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced or puréed
1 pound (about 3 cups) cherry tomatoes, the sweetest you can find, cut in half
1/4 teaspoon sugar
Salt to taste
1 sprig basil
2 tablespoons, or more, slivered basil leaves

Steps:

  • Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
  • In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
  • Add couscous to the pan along with slivered basil, stir together, and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams

TOMATO AND BASIL COUSCOUS SALAD



Tomato and Basil Couscous Salad image

It's hard to believe that tossing a few pantry ingredients with summer's fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups water
1-1/2 cups uncooked couscous
2 medium tomatoes, seeded and chopped
1/4 cup fresh basil leaves, thinly sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 255 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS



Pearl Couscous With Creamy Feta and Chickpeas image

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, grains and rice, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

Steps:

  • Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
  • While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
  • Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  • Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
  • To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams

COUSCOUS WITH TOMATOES



Couscous With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

3 plum tomatoes, about 1/4 pound
2 tablespoons butter
1/2 cup finely chopped onion
1/4 teaspoon thread saffron
Salt to taste if desired
Freshly ground pepper to taste
1 1/3 cups water
1 cup couscous
3 tablespoons finely chopped fresh coriander

Steps:

  • Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
  • Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
  • Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams

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