Mediterranean Couscous (aka Delicious Couscous Surprise)

September 21, 2011 in Pasta, Recipe, The Daily Blog, Vegan, Vegetarian

I asked Jason what I should name this recipe. He wanted me to name it Delicious Couscous Surprise.

His second choice was Yummy-Yummy-In-Your-Tummy-Couscous.

He is so creative.

He also loves his couscous.

Who doesn’t love their couscous?

Especially when it’s all dressed up with cherry tomatoes roasted to bursting, salty little kalamata olive orbs, crisp zucchini, and a garlicky dressing?

All dressed up with nowhere to go.

Except for your tummy, of course.

Let’s get down to business.

Preheat your oven to 350 degrees.

Start off by slicing a pint of grape or cherry tomatoes in half down the center. My favorite way to slice up these slippery little guys? Lay them between two flat tupperware lids, then run your knife in between the lids. Works like a charm, every time. Once sliced, lay the tomatoes on a baking sheet. Place three unpeeled garlic cloves next to them. Peel and slice two zucchinis and place those on the tray, as well. Place in the middle of your oven and roast for 20-30 minutes.

While vegetables roast, pour 1 cup of reduced-sodium chicken or vegetable stock into a medium saucepan. Add 2 cups of water and bring to a boil. Once boiling, pour in 2 1/2 cups of Israeli couscous (also called pearl couscous). Reduce heat and simmer for 6 minutes, then cover and remove from heat. Allow to sit, covered and off the heat, for 10 minutes.

Remove vegetables from oven once they are shrively and bursty.

Check your dictionary to see if “shrively” and “bursty” are real words.

Please let me know if they are. If they aren’t, well….maybe they should be, because that’s exactly what these tomatoes look like once they’re roasted.

Prepare the dressing. Add a half cup of those shrively and bursty tomatoes to the blender, along with 1/3 cup extra virgin olive oil. Add in the three cloves of roasted garlic (make sure to peel the garlic before you add it!), a handful of parsley leaves, and the juice of a lemon. Sprinkle in a pinch of salt and a few grinds of black pepper. Puree.

Toss together the vegetables and the dressing with one jar of drained kalamata olives.


Use a fork to stir up the couscous, then add to the bowl of vegetables.

This stuff is so good.

The Israeli couscous is plump and chewy.

The vegetables are bright and the dressing is tangy.

You won’t be able to say no to this delicious couscous surprise.

It’s yummy-in-your-tummy!


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