Tomato couscous is an amazing side dish full of flavor. Toasted pearl couscous is tossed with a burst tomato sauce and finished with a squeeze of lime for a delightful tang. Yum!
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Made this for dinner last night and it has easily become a new family favorite! Even my picky eaters gobbled this up!
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What is Israeli couscous?
- Israeli couscous (also known as pearl couscous) is similar in size to grains of rice or barley, but it’s actually a pasta. It has a chewy texture, and is perfect for adding to soups or pasta salads, because it soaks up sauces and dressings in the best way possible. Traditional couscous is different than pearl couscous. Its grains are much smaller, and the texture is more like quinoa.
Ingredients needed
- Israeli Couscous – Aka pearl couscous. Look for it near the rice or in the pasta aisle of your local grocery store.
- Olive Oil
- Chicken Stock – You can also use bone broth. Or, use vegetable stock for a vegetarian version.
- Olive Oil
- Cherry Tomatoes – Aka grape tomatoes. You can also use larger tomatoes that are chopped up.
- Fish Sauce – This is optional, but it gives a great umami flavor to the finished dish. You can also swap in one anchovy filet. Or, try one of these fish sauce substitutes.
- Lime Juice – This adds the most amazing tang. You can also add a splash of lemon juice or red wine vinegar.
- Salt & Pepper
How to make it
- Toast, then simmer couscous covered, for 10 minutes, until tender.
- Meanwhile, saute tomatoes with olive oil, in a large saute pan.
- Allow tomato mixture to simmer until it becomes saucy. Add in broth and a splash of fish sauce. Cook a few minutes longer.
- Combine cooked couscous with tomato sauce, squeeze in lime juice and season with salt & pepper.
Tips for adding flavor
- Toast the pearl couscous in olive oil or butter. This simple first step is a great way to add flavor.
- Cook the couscous in broth. Chicken broth adds a lot of flavor to couscous. If you are making this dish vegetarian, feel free to use vegetable broth. Be sure to add in a pinch of salt too.
- Add in other flavorful ingredients. Serving this dish on it’s own? You can add in even more flavor by adding in some canned chickpeas, artichoke hearts, and a sprinkle of feta cheese. Or, add in some fresh herbs. Fresh parsley, thyme, cilantro and/or basil would be amazing in this tomato couscous.
How to make ahead and store
Store leftovers in an airtight container in the fridge for up to three days. You can even transform the leftovers into a couscous salad by adding in some chopped cucumbers.
What to serve with it
- Easy Roasted Chicken
- Lamb Chops
- Poached Fish
- Homemade Shake N Bake Pork Chops
- Mussels Marinara Recipe
- Steak Bites
Erin’s wine pairings
- Sauvignon Blanc has a good acidity to it that will stand up to the tomatoes. Pinot Gris is a another white wine option.
- Rosé
- Good red wine options are Pinot Noir and Zinfandel.
More pearl couscous recipes
- Pesto Couscous
- Israeli Couscous Tabbouleh Salad
- How to Cook Israeli Couscous
- Couscous Corn Salad
- MORE → 27+ Pearl Couscous Recipes
More tomato recipes
Did you try this couscous with tomatoes?
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Full Recipe
Pearl Couscous with Tomatoes
Tomato Couscous is an amazing side dish full of flavor. Toasted pearl couscous is tossed with a burst tomato sauce and finished with a squeeze of lime for a delightful tang. Yum!
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Serves 4 people (as a main course)
Ingredients
- 2 cups Israeli couscous
- 3 Tablespoons olive oil (divided)
- 3 ½ cups chicken broth (divided)
- Kosher salt and black pepper
- 1 pound cherry tomatoes (halved)
- ½ teaspoon fish sauce (optional(or 1 anchovy))
- ½ lime (juiced)
Instructions
- Heat 2 Tablespoons olive oil in a large saucepan over medium-high heat. Once hot, add couscous and toast until fragrant, 5-6 minutes. Add 2 ½ cups chicken stock and a pinch of salt. Cover and simmer for 10 minutes.
- To a large skillet, add 1 Tablespoon olive oil and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
- Add remaining chicken broth (1 cup) and fish sauce to the tomatoes. Bring to a boil, then reduce heat to a simmer. Cook until the sauce is slightly thickened but still brothy, 3-5 minutes.
- Off heat, stir in cooked couscous and lime juice and season with salt and pepper. Let sit a few minutes to allow broth to absorb. Season with additional salt and pepper and serve.
Notes
Store leftovers in an airtight container in the fridge for up to three days. You can even transform the leftovers into a couscous salad by adding in some chopped cucumbers.
Nutrition
Calories: 448kcal | Carbohydrates: 73g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 833mg | Potassium: 554mg | Fiber: 5g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 43mg | Calcium: 48mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
This tomato pearl couscous post was originally posted in 2020. It was updated in 2023 to add new information. The tomato giant couscous recipe remains the same. Enjoy!
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