Best 2 Balsamic Tomato Couscous Recipes

Balsamic tomato couscous is a delightful Mediterranean-inspired dish that combines the tangy sweetness of balsamic vinegar with the juicy burst of ripe tomatoes and the nutty flavor of couscous. This flavorful and versatile dish can be served as a main course, a side dish, or even as a salad. Whether you're a seasoned chef or a novice cook, this article will guide you through the easy steps to create the perfect balsamic tomato couscous dish that will tantalize your taste buds and impress your family and friends.

Here are our top 2 tried and tested recipes!

BALSAMIC TOMATO COUSCOUS

Balsamic Tomato Couscous image

We had a potluck to attend where we had been asked to bring a side dish. I was craving couscous though I knew few (if any) of my friends would be willing to try it. Never mind, I moved forward! This is a slight adaptation of one I found in one of my favorite cookbooks "500 almost fat free pasta recipes." And truth be told, I brought very little home and got asked for the recipe!

Provided by ladypit

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups nonfat vegetable broth or 2 cups nonfat chicken broth
1 teaspoon dried basil
1 teaspoon minced garlic
1 1/2 cups uncooked couscous
3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon ground pepper
5 small tomatoes

Steps:

In a medium pan, bring the broth to a boil.
When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
Chop the tomatoes.
In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
When the couscous is ready add the tomato mixture and mix well.
Serve hot or cold.

Nutrition Facts : Calories 148.3, Fat 1.4, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 28.6, Fiber 2.4, Sugar 2.4, Protein 4.7

GRILLED VEGETABLES IN BALSAMIC TOMATO SAUCE WITH COUSCOUS

Grilled Vegetables in Balsamic Tomato Sauce with Couscous image

The sweetness of grilled vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. Preferably use a heavy grill pan. If you don't have one you can use a baking tray beneath an oven grill, or even roast the vegetables in a hot oven and then transfer them to a pan for the last part. But you will get more of the char-grill flavor if you use a pan. If you want to make more or less couscous, just use the same quantity of water as couscous. This dish keeps well, as the flavor of the vegetables seems to grow stronger. It is just as nice served lightly warmed for lunch as hot for a dinner, or use it as a cold dish in a selection of salads.

Provided by Christopher O'Hearn

Categories Fruits and Vegetables Vegetables Eggplant

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 red bell pepper
1 zucchini
1 small eggplant
1 large sweet onion
¾ cup frozen broad beans
1 (14.5 ounce) can diced tomatoes
2 tablespoons balsamic vinegar
1 cup couscous
1 cup vegetable stock

Steps:

Remove the seeds from the pepper, and chop into strips about 1 to 2 inches long. Cut the eggplant crossways into rounds about 1/3 to 1/2 inch thick, and cut each one into 6 to 8 even chunks. Peel the onion, and chop into 8 portions. Trim the zucchini, and cut into thick slices.
Heat grill pan over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
Stir broad beans into the vegetables. Add chopped tomatoes, and vinegar. Simmer for a few minutes while the couscous is prepared.
Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 59.2 g, Fat 4.5 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 326.1 mg, Sugar 12.6 g

Tips:

Use flavorful tomatoes: Look for ripe, juicy tomatoes with a deep red color. Roma tomatoes are a good choice because they are less watery and have a concentrated flavor.
Roast the tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. You can roast them whole or cut them in half.
Use a good quality balsamic vinegar: Balsamic vinegar is the key ingredient in this recipe, so make sure to use a good quality one. Look for a balsamic vinegar that is aged at least 12 years.
Don't overcook the couscous: Couscous only takes a few minutes to cook, so be careful not to overcook it. Otherwise, it will become mushy.
Add fresh herbs: Fresh herbs like basil, oregano, or thyme add a nice flavor to this dish. You can add them at the end of cooking or sprinkle them on top before serving.

Conclusion:

This balsamic tomato couscous is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is packed with flavor from the roasted tomatoes, balsamic vinegar, and fresh herbs. The couscous is light and fluffy, and it pairs perfectly with the tangy tomato sauce. This dish is also very versatile, so you can easily add other ingredients to it, such as grilled chicken or roasted vegetables.

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