Thursday, August 27, 2020

Israeli Couscous with Tomato and Olives

Israeli Couscous with Tomato and Olives

Whether you call it 'pearl couscous' or 'Israeli couscous', there is everything you need to love about these little pasta balls. In this recipe, the cooled couscous is coated in a simple olive oil dressing, then tossed with tomatoes, basil and almonds before finishing with a generous drizzle of balsamic glaze. Healthy and delicious!


  • ½ cup (67 g) minced shallots
  • 1 teaspoon kosher salt, divided
  • 2 tbsp (30 mL) red wine vinegar
  • 4 cups (600 g) baby tomatoes, halved
  • ¼ cup (120 mL) extra virgin olive oil
  • 1 tbsp (2 g) sliced basil
  • ½ cup (75 g) kalamata olives, pitted, sliced
  • black pepper, as needed for seasoning
  • 2 teaspoons (5 g) minced garlic
  • 1 ½ cup (360 ml) water
  • 1 cup (150 g) Israeli couscous, pearl couscous
  • 1 tablespoon (4 g) minced parsley


First, bring the water and ½ teaspoon of salt to a boil in a medium saucepan. Add the couscous and reduce the heat to simmer.

Then, cover and cook until water is absorbed, 10 minutes. Turn off the heat and let the couscous rest for 5 minutes, then drain it with a fork.

Combine chopped tomatoes, olives, shallots, garlic, red wine vinegar and ½ teaspoon of salt in a medium bowl.

Heat olive oil in a large frying pan over medium heat.

Slowly and carefully add the tomato mixture to the pot.

Sauté and cook until tomatoes are soft and sauce forms, 8 to 10 minutes.

Add the cooked couscous, parsley and basil to the tomatoes, toss to combine.

Taste and season with more salt and pepper of your choice.

Happy Cooking Time.