Israeli Couscous with Tomato and Olives Recipe

Ingredients

• 1 1/2 cups water, (360ml)
• 1 teaspoon kosher salt, divided
• 1 cup Israeli couscous, (150g, 5 1/4 ounces) pearl couscous
• 4 cups baby tomatoes, (600g, 21 ounces) cut in half
• 1/2 cup kalamata olives, (75g, 2 3/4 ounces) pitted, sliced
• 1/2 cup minced shallots, (67g, 2 1/4 ounces)
• 2 teaspoons minced garlic, (5g)
• 2 tablespoons red wine vinegar, (30ml)
• 1/4 cup extra virgin olive oil, (120ml)
• 1 tablespoon minced parsley, (4g)
• 1 tablespoon sliced basil, (2g)
• black pepper, as needed for seasoning

Instructions

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add couscous and reduce heat to a simmer.
2. Cover and cook until the water is absorbed in the couscous, 10 minutes. Turn off the heat and let the couscous sit for 5 minutes, and then fluff with a fork.
3. Combine the cut tomatoes, olives, shallots, garlic, red wine vinegar, and 1/2 teaspoon salt in a medium bowl.
4. Heat olive oil in a large saute pan over medium heat.
5. Slowly and carefully add the tomato mixture to the pan.
6. Saute and cook until to tomatoes are softened and sauce forms, 8 to 10 minutes.
7. Add the cooked couscous, parsley, and basil to the tomatoes, stir to combine.
8. Taste and season with more salt and pepper as desired.

Nutrition Facts