This delicious mediterranean couscous side dish is wonderful served with fish or chicken or even enjoyed as leftovers the next day, simply add to a bed of mixed greens and drizzle with a vinaigrette dressing.
12-15 cherry tomatoes, sliced in quarters
2 tbsp. olive oil
3-5 garlic cloves
s&p to taste
1 c pearl (Israeli) couscous
12-15 kalamata olives, sliced in half
1 tbsp fresh mint
1 tbsp fresh thyme
2 tbsp. fresh parsley
1 1/4 c chicken broth
fresh lemon juice
Cook the couscous according to the directions on the package. Use chicken broth in lieu of the water. This will add additional flavor to the couscous without adding additional salt.
While the couscous cooks, heat the olive oil over med-high heat in a saute pan. Add halved cherry tomatoes and heat until the tomatoes start to soften, add in chopped garlic cloves and saute until the garlic becomes fragrant but keep an eye so you don’t burn.
Add the cooked couscous into the saute pan with the tomato and garlic mixture. Add in sliced olives and fresh herbs. Mix all until well combined and heated through. S&P to taste and then squeeze some fresh lemon juice to taste.
That’s it, pretty simple and super fast. Enjoy!
From our kitchen to yours,