Roasted Tomato Olive Couscous

Name: Roasted Tomato Olive Couscous
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Ingredients: 1 tablespoon olive oil; 1-1/2 cups pearl (Israeli) couscous; 1-3/4 cups water; 1 cup marinated roasted tomato halves packed in oil, roughly chopped and 1 tablespoon oil reserved; 1 cup roughly chopped pitted Kalamata olives; 1/4 cup crumbled feta cheese; 1 tablespoon chopped fresh parsley; Salt and pepper to taste

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Prep Time: 5 minutes

Cook Time: 13 minutes

Total: 18 minutes

Servings: 4

Cost: $4.71 /serving

Author : Paige Adams

Ingredients

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1 tablespoon olive oil1-1/2 cups pearl (Israeli) couscous1-3/4 cups water1 cup marinated roasted tomato halves packed in oil, roughly chopped and 1 tablespoon oil reserved1 cup roughly chopped pitted Kalamata olives1/4 cup crumbled feta cheese1 tablespoon chopped fresh parsleySalt and pepper to taste

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Instructions

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Step 1

Heat the olive oil in a large saucepan over medium heat. Toast the couscous until it is light brown, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.

Step 2

While the couscous is cooking, combine the tomatoes and their oil and olives in a large skillet over medium high heat. Sauté for a few minutes until the mixture becomes fragrant. Stir in the couscous, feta and parsley.

Step 3

Season with salt and pepper before serving.