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Roasted Tomato Olive Couscous

Roasted Tomato Olive Couscous

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 18 minutes
  • Yield: Serves 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
  • 11/2 cups pearl (Israeli) couscous
  • 13/4 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


  1. 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.
  2. 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.
  3. Season with salt and pepper before serving.