Flavorful Vegan Israeli Couscous Recipes To Try

Bringing a burst of flavor to your dining table, this Israeli Couscous with Tomato and Olives is a delightful dish that marries the heartiness of couscous with the vibrant taste of tomatoes and olives. Perfect as a side dish or a light main course, this recipe is both easy to prepare and irresistibly delicious. Let’s dive into the ingredients and instructions to create this culinary masterpiece.

Israeli Couscous with Tomato and Olives

This dish is not only rich in flavors but also colorful and visually appealing, making it a great option for gatherings and family meals.

Ingredients

1 cup Israeli couscous
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1/2 cup pitted olives, sliced (Kalamata or green)
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
Salt and pepper to taste
2 cups vegetable broth

Instructions

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the Israeli couscous to the pan, stirring frequently for about 3-4 minutes, until the couscous is lightly toasted.
Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 10 minutes, or until the couscous is tender and has absorbed most of the liquid.
Remove the pan from heat and fluff the couscous with a fork. Then, stir in the diced tomatoes, chopped olives, parsley, and dried oregano. Season with salt and pepper to taste.
Serve warm, garnished with additional parsley if desired.

This Israeli Couscous with Tomato and Olives is a wonderful recipe that shines bright on your dinner table. With its comforting textures and rich flavors, it’s sure to become a household favorite. Enjoy your culinary creation!