Best 4 Couscous With Olives And Sun Dried Tomato Recipes
If you're looking for a vibrant and flavorful dish that combines Mediterranean ingredients with whole grains, couscous with olives and sun-dried tomatoes is an excellent choice. This delectable dish is a symphony of flavors, textures, and colors, sure to tantalize your taste buds. The couscous, a North African staple, provides a nutty flavor and chewy texture, while the olives add a briny and salty touch. The sun-dried tomatoes infuse the dish with a sweet and tangy flavor, creating a harmonious balance. Whether served as a main course or a side dish, couscous with olives and sun-dried tomatoes is a culinary delight that will transport you to the shores of the Mediterranean.
Check out the recipes below so you can choose the best recipe for yourself!
COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO
A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!
Provided by Erin C. David
Categories World Cuisine Recipes African North African Egyptian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
- Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
- Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g
COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
- Add the sun-dried tomatoes and sauté 30 seconds more.
- Add olives and chicken stock and bring to a boil.
- Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
- Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.
COUSCOUS WITH SUN-DRIED TOMATOES
Make and share this Couscous With Sun-Dried Tomatoes recipe from Food.com.
Provided by BeeChick
Categories Vegetable
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Bring the broth to a boil in a medium saucepan.
- Stir in the cous cous & sun dried tomatoes.
- Simmer for 8 minutes.
- Stir in the basil & pinenuts.
- Salt & pepper to taste.
OLIVE AND SUN-DRIED TOMATO HALIBUT
If you don't have any broth on hand, you can use plain cold water in a pinch, but using broth or bouillon makes for more flavorful couscous. Depending on your climate, oven temperature, and how thickly you sprayed the oil on the pot, the couscous may have some crunchy spots where it browned. To avoid this, spray the pot generously with oil and stir carefully to expose all the grains when adding the broth. Fluff the couscous with a fork when serving to separate the grains. If you don't like halibut, try using salmon fillets or steaks instead. Or substitute two chicken breasts for the fish.
Yield serves 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the couscous into the pot.
- Add the broth and stir to coat the grains and spread them evenly in the pot. Arrange the halibut on top of the couscous.
- In a small bowl, mix the tomatoes, the sun-dried tomato oil, olives, capers, thyme, balsamic vinegar, and garlic. Spoon half of the mixture over the halibut, taking care that most of the oil goes directly on the fish so it doesn't dry out.
- Add the broccoli, then the bell pepper. Spoon the rest of the tomato mixture over all.
- Tuck the sprigs of rosemary among the vegetables.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 490
- Protein: 19g
- Carbohydrates: 32g
- Fat: 31g
- Cholesterol: 21mg
- Sodium: 121mg
- Fiber: 5g
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients. This will ensure smooth and efficient cooking.
- Choosing Couscous: Opt for high-quality couscous for the best texture and flavor. Look for varieties labeled "medium" or "pearl" couscous.
- Toasting Couscous (Optional): To enhance its nutty flavor, toast the couscous in a dry skillet over medium heat for a few minutes, stirring constantly.
- Proper Water Ratio: Use the correct water-to-couscous ratio for perfect consistency. The article suggests a 1:1.5 ratio, but adjust if needed.
- Fluffing Couscous: After cooking, fluff the couscous with a fork to separate the grains and prevent clumping.
- Fresh Herbs: Incorporate fresh herbs like parsley, cilantro, or mint for an extra layer of flavor and color.
- Sun-Dried Tomatoes: Use high-quality sun-dried tomatoes packed in oil for intense flavor. If they're too dry, soak them in warm water for a few minutes before using.
- Olives: Choose flavorful olives like Kalamata or Castelvetrano for a briny, tangy touch.
- Seasoning: Don't be afraid to adjust the seasoning to your taste. Add more salt, pepper, or herbs if desired.
Conclusion:
Couscous with Olives and Sun-Dried Tomatoes is a versatile and delicious dish that can be enjoyed as a main course or side. It's packed with Mediterranean flavors and textures, making it a perfect choice for a light and healthy meal. With its ease of preparation and endless variations, this recipe is sure to become a staple in your kitchen. Experiment with different ingredients and seasonings to create your own unique version of this classic dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love