Best 9 Couscous With Tomatoes Cauliflower Red Peppers And Olives Recipes

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Couscous with tomatoes, cauliflower, red peppers, and olives is a delicious and healthy dish that can be enjoyed for lunch or dinner. This flavorful vegetarian recipe is packed with colorful vegetables and hearty couscous, making it a satisfying and nutritious meal. The combination of tangy tomatoes, roasted cauliflower, sweet red peppers, and briny olives creates a delightful medley of flavors that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES



Couscous With Tomatoes, Cauliflower, Red Peppers and Olives image

Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can with juice
2 cups pinto beans, Christmas limas or white beans, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 3 sprigs each parsley and mint
1 tablespoon tomato paste
2 to 3 teaspoons harissa (more to taste), plus additional for serving
1/2 pound (1 large) red bell peppers, seeded and cut in large dice
1 small cauliflower, cut into florets, then sliced about 1/2 inch thick
16 imported black olives, pitted and cut in half
2 to 4 tablespoons chopped parsley or mint, or a combination
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
  • Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
  • Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

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

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

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 RED PEPPERS



Couscous With Red Peppers image

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 medium-size sweet red pepper, cored, seeded and chopped into small pieces
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 cup water
1 cup quick-cooking couscous
4 tablespoons chopped parsley

Steps:

  • Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
  • Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
  • Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 2 grams

PEARL COUSCOUS WITH OLIVES AND ROASTED TOMATOES



Pearl Couscous with Olives and Roasted Tomatoes image

Categories     Blender     Olive     Tomato     Side     Roast     Vegetarian     Lemon     Mint     Healthy     Couscous     Parsley     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

For roasted tomatoes and dressing
2 pints red grape or cherry tomatoes (1 1/2 pound)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Steps:

  • Roast tomatoes and make dressing:
  • Preheat oven to 250°F.
  • Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
  • Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
  • Make couscous:
  • Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
  • Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
  • Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous With Feta, Sun-Dried Tomatoes and Kalamata Olives image

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

1 tablespoon olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes packed in oil, drained and chopped
4 tablespoons kalamata olives, rough chopped
2 1/3 cups chicken stock, can reduce to 2 1/4 for drier couscous
2 cups israeli couscous
salt, if using, I do not use
pepper, if using
1/2 lb feta cheese, crumbled

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.

CAULIFLOWER "COUSCOUS"



Cauliflower

A gluten-free and low-carb alternative to traditional wheat couscous, which can be eaten with your favorite North African meals.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Cauliflower

Time 34m

Yield 4

Number Of Ingredients 10

1 teaspoon cumin seeds
½ teaspoon coriander seeds
2 dried rose buds
½ teaspoon red pepper flakes
½ teaspoon ground paprika
1 head cauliflower, broken into florets
1 tablespoon olive oil
1 small yellow onion, diced
2 tablespoons chopped cilantro leaves
2 teaspoons extra-virgin olive oil

Steps:

  • Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
  • Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
  • Place cauliflower in a food processor; pulse into grains the size of rice.
  • Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
  • Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 10.4 g, Fat 6.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 45.3 mg, Sugar 4.4 g

STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES



Stewed Cauliflower With Red Onions and Tomatoes image

The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.

Provided by Martha Rose Shulman

Categories     easy, weekday, one pot, side dish

Time 1h

Yield Serves four

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 medium-size red onions, halved and sliced across the grain
Salt to taste
3 garlic cloves, minced
1 14-ounce can chopped tomatoes
1 medium head cauliflower, cut into florets
1 bay leaf
1 sprig rosemary
1/2 teaspoon freshly ground pepper
1 tablespoon tomato paste dissolved in 1/2 cup water
1/2 cup red wine
8 kalamata olives, pitted and halved
1 to 2 tablespoons sherry vinegar or balsamic vinegar (optional)

Steps:

  • Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
  • Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 831 milligrams, Sugar 8 grams

ONE-POT SMOKY FISH WITH TOMATO, OLIVES AND COUSCOUS



One-Pot Smoky Fish With Tomato, Olives and Couscous image

Flaky white fish and pearl couscous simmer together in a rich, smoky tomato sauce for a punchy one-pot dinner that comes together in just half an hour. The sauce relies heavily on pantry ingredients (think anchovies, roasted red peppers, crushed tomatoes and paprika); if you like more green on your dinner plate, a lemony arugula salad is a nice complement to the smoky flavors in this dish.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil, plus more for serving
3/4 cup jarred roasted red peppers, roughly chopped, or 1 fresh red bell pepper, cored, seeded and diced
1 medium yellow onion, thinly sliced
4 (6-ounce) skinless mild, white fish fillets, such as cod, fluke or halibut
Kosher salt and black pepper
1 1/2 tablespoons minced garlic (about 3 large cloves)
1 tablespoon chopped anchovies (about 4 fillets)
1 teaspoon smoked paprika
Pinch of ground cayenne
1/3 cup dry white wine
1 1/2 cups chicken stock, preferably low-sodium
1 (14-ounce) can crushed tomatoes
1/2 cup olives, preferably black or Kalamata, pitted or not
2 tablespoons chopped fresh parsley, plus more for serving
3/4 cup pearl couscous
2 teaspoons sherry vinegar or red wine vinegar

Steps:

  • In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.
  • If using roasted red peppers, add them with the garlic, anchovies, paprika and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the chicken stock, tomatoes, olives, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
  • Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it's tender and the liquid in the pan has reduced slightly, about 5 minutes.
  • Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.

COUSCOUS WITH TOMATO AND ONION



Couscous With Tomato and Onion image

From the cookbook Jerusalem: A Cookbook. The two authors grew up in Jerusalem, but on is Jewish and the other is Muslim. I guess food really does bring people together!

Provided by Studentchef

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 medium onion, finely chopped
1 tablespoon tomato paste
1/2 teaspoon sugar
2 ripe tomatoes, diced
1 cup couscous
1 cup chicken or 1 cup vegetable stock, boiling
2 1/2 tablespoons unsalted butter
salt & freshly ground black pepper, to taste

Steps:

  • Heat two tablespoons of oil into a non stick frying pan, on medium heat. Add the onion and saute for 5 minutes, stirring often, until softened, but not coloured.
  • Stir in tomato paste and sugar, and cook for 1 minutes. Add tomatoes 1/2 tsp salt and fresh ground pepper, and cook for another 3 minutes.
  • Meanwhile, pour the boiling water over the couscous in a shallow bowl and cover with plastic wrap. Let stand for 10 minutes. Fluff the couscous at the end of the 10 minutes, adding the tomatoe sauce mixture.
  • Clean the fryin pan and add the remaining 1 tablespoon of oil with butter, over medium heat. Add the couscous, once the butter has melted, and using the spatulas, flatten the couscous, and heat until a crisp edge develops over the base and sides.
  • Carefully invert the couscous onto a plate, by placing a plate over the top of the couscous, before inverting, releasing the couscous from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 343.1, Fat 17.8, SaturatedFat 6, Cholesterol 19.1, Sodium 41.4, Carbohydrate 39.7, Fiber 3.5, Sugar 3.8, Protein 6.6

Tips:

  • Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can, buy your vegetables from a farmers market or local grocery store.
  • Choose the right couscous: There are two main types of couscous: Moroccan and Israeli. Moroccan couscous is smaller and cooks more quickly than Israeli couscous. Israeli couscous is larger and has a more al dente texture.
  • Toast the couscous: Toasting the couscous before cooking it gives it a nutty flavor and helps to prevent it from sticking together.
  • Use a flavorful broth: The broth you use to cook the couscous will add a lot of flavor to the dish. Use a vegetable broth or chicken broth that you enjoy the taste of.
  • Add vegetables and other ingredients: Once the couscous is cooked, you can add a variety of vegetables, herbs, and spices to create a flavorful dish. Some good options include tomatoes, cauliflower, red peppers, olives, parsley, mint, and cumin.

Conclusion:

This recipe for couscous with tomatoes, cauliflower, red peppers, and olives is a delicious and healthy dish that is perfect for a weeknight meal. The couscous is cooked in a flavorful broth and then tossed with roasted vegetables, olives, and herbs. This dish is packed with flavor and nutrients, and it is sure to please everyone at the table. You can serve it as a main course or a side dish, and you can customize it to your own liking by adding or omitting ingredients.

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