Roasted Tomato Olive Couscous

This post may contain affiliate links. Please read our disclosure policy.

A visit to the olive bar is all you need for roasted tomato olive couscous, which can be a side or vegetarian main that is ready in less than 20 minutes.

Roasted Tomato Olive Couscous

Farmers market Sundays when I would come home with a bag full of ripe red tomatoes seem like a distant memory.

And it’s much too early to be doing a countdown to tomato season.

Winter hasn’t been so bad yet, but I am waiting anxiously for the chill to really set in. It’s inevitable. I know. 

Being stuck inside triggers seasonal claustrophobia. When I do get outside, I will be bundled up from head to toe. This involves a coat, hat, boots, gloves, and lots of layers you can’t see.

To stay positive through January, February and March, I remind myself that soon my husband and I will be talking to our six-year-old getting his thoughts on what we will be planting in our container garden. 

My version of hope involves making plans. 

Couscous roasted tomatoes and olives

Of course that isn’t much comfort when the surplus of tomatoes won’t happen until August. That sounds like an eternity away. I couldn’t be anymore impatient.

Yes, I know I could go to the grocery and buy tomatoes shipped from warmer parts of the world, but they just don’t taste as good.

Off-season tomatoes tend to be mealy and bland. They are incredibly disappointing when you think about tomatoes at their peak.

If in a moment of weakness I buy a pint of tomatoes. I revive them by making a batch of slow-roasted tomatoes.

Roasted Tomato Olive Couscous

My other way to satisfy my off-season tomato craving is to stop by the olive bar for the marinated roasted tomatoes 

These garlicky tomatoes are great because you don’t have to do anything to them. And they add so much flavor to different dishes like pizza and pasta.

For this roasted tomato olive couscous, I stir these special chopped tomatoes with Kalamata olives and plump grains of pearl couscous. 

Couscous with olives and roasted tomatoes

How To Make Roasted Tomato Olive Couscous

First, I simmer the couscous in a saucepan on the stove until the grains are tender.

Next I sauté chopped tomatoes and their oil with the olives to infuse everything together.

Finally, I fold the couscous into the tomatoes and olives along with feta and chopped parsley.

Roasted tomato olive couscous makes a great side, but I love it as a vegetarian main. To stretch it, I will add greens like arugula and spinach to turn it into a grain salad. 

When tomatoes are in season, I will use my own roasted cherry tomatoes instead of the jarred ones for the couscous.

Want to save this recipe?
Enter your email below, and I’ll send it to your inbox. Plus enjoy recipes and cooking inspiration each week.
Please enable JavaScript in your browser to complete this form.

Roasted Tomato Olive Couscous

No ratings yet
Prep: 5 minutes
Cook: 13 minutes
Total: 18 minutes
Servings: 4
A visit to the olive bar is all you need for roasted tomato olive couscous, which can be a side or vegetarian main that is ready in less than 20 minutes.


  • 1 tablespoon olive oil
  • 1-1/2 cups pearl Israeli couscous
  • 1-3/4 cups water
  • 1 cup marinated roasted tomato halves packed in oil roughly chopped and 1 tablespoon oil reserved
  • 1 cup roughly chopped pitted Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste


  • Heat the olive oil in a large saucepan over medium heat. Toast the couscous until it is light brown, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.
  • While the couscous is cooking, combine the tomatoes and their oil and olives in a large skillet over medium high heat. Sauté for a few minutes until the mixture becomes fragrant. Stir in the couscous, feta and parsley.
  • Season with salt and pepper before serving.


Calories: 496kcal | Carbohydrates: 97g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 712mg | Potassium: 456mg | Fiber: 3g | Sugar: 89g | Vitamin A: 610IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: Italian
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating