Mediterranean Couscous Recipe

5 1
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Mediterranean Couscous Recipe

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5 1
Publisher Photo
With garlic, tomatoes and Parmesan cheese, it's a great side dish for just about any entrée. “It relies on a boxed item to get started; then it's just a matter of adding a few ingredients,” says Elizabeth Tomlinson of Morgantown, West Virginia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 tablespoons chopped onion
  • 2 tablespoons olive oil, divided
  • 3 teaspoons minced garlic
  • 1-1/4 cups water
  • 1 package (5.6 ounces) couscous with toasted pine nuts
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons grated Parmesan cheese

Directions

In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil.
Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese. Yield: 4 servings.
Originally published as Mediterranean Couscous in Simple & Delicious March/April 2007, p19

Nutritional Facts

3/4 cup: 223 calories, 9g fat (2g saturated fat), 2mg cholesterol, 676mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 7g protein.

  • 2 tablespoons chopped onion
  • 2 tablespoons olive oil, divided
  • 3 teaspoons minced garlic
  • 1-1/4 cups water
  • 1 package (5.6 ounces) couscous with toasted pine nuts
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons grated Parmesan cheese
  1. In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil.
  3. Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese. Yield: 4 servings.
Originally published as Mediterranean Couscous in Simple & Delicious March/April 2007, p19

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