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.