Couscous with tomatoes, olives, and onions
Couscous with tomatoes, olives, and onion - A simple and delicious recipe
Couscous, a versatile and quick-to-prepare ingredient, has become increasingly popular in modern kitchens. This simple recipe for couscous with tomatoes, olives, and onion is perfect for a light meal, a savory lunch, or as a delicious side dish. Combining the fresh flavors of vegetables with the fluffy texture of couscous, this dish will bring a touch of joy to every bite.
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Number of servings: 4
Necessary ingredients:
- 250 g couscous
- 270 ml water (you can use plain water or water in which you have dissolved a Knorr vegetable cube)
- 200 g cherry tomatoes (or regular tomatoes, diced)
- 1 medium onion, sliced thinly
- 100 g olives (preferably green or black olives, depending on preference)
- 1-2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Dried oregano (optional, but recommended)
Preparing the couscous:
1. Start by bringing the water to a boil. If you want to add extra flavor, dissolve a Knorr cube in the water before boiling it. This will give the couscous a rich, flavorful aroma.
2. Once the water has started to boil, add the couscous. It is important to turn off the heat immediately after adding the couscous to prevent overcooking. Gently stir to separate the granules, then cover the pot with a lid and let it sit for 4-5 minutes, according to the package instructions.
3. Meanwhile, prepare the vegetables. Slice the onion thinly, cut the cherry tomatoes in halves (or cubes), and slice the olives. Place all these ingredients in a large bowl.
4. Season the vegetables with olive oil, salt, pepper, and oregano. Mix well to combine the flavors.
Assembling the dish:
5. After the couscous has absorbed the water, add it to the bowl with the vegetables. Carefully mix everything so that the vegetables are perfectly integrated into the couscous.
6. In the meantime, you can place a skillet on very low heat, adding the couscous mixed with the salad for a minute or two. This step is optional, but we recommend it to intensify the flavors.
7. Once everything is mixed, remove from heat and let the dish cool slightly. This is a wonderful time to let your creativity fly – you can add, if you wish, some fresh basil or parsley leaves for an extra touch of freshness.
8. Once it reaches the desired temperature, you can serve the couscous as is or as a side dish alongside other dishes. It is delicious both warm and cold!
Serving suggestions:
This couscous salad pairs perfectly with grilled fish or chicken breast. Also, if you are a fan of tuna, add 1-2 cans of drained tuna to turn the dish into a light and filling main course.
Nutritional benefits:
Couscous is an excellent source of complex carbohydrates, providing long-lasting energy. Tomatoes are full of antioxidants, especially lycopene, which contributes to heart health. Olives are rich in healthy fats, and onions add a boost of essential vitamins and minerals. This recipe is not only tasty but also healthy!
Frequently asked questions:
1. Can I use other types of vegetables?
Absolutely! You can add bell peppers, zucchini, or even fresh dill, depending on the season and your preferences.
2. What other ingredients can I add?
If you want to enrich the dish, consider adding cheeses like feta or mozzarella, or even toasted pine nuts for an extra texture.
3. How can I store leftover couscous?
Couscous stores excellently in the refrigerator in an airtight container for 2-3 days. You can serve it cold or gently reheat it.
4. Is this recipe vegan?
Yes, the recipe is completely vegan, but it can be easily adjusted to accommodate various diets.
This couscous recipe with tomatoes, olives, and onion is not only easy to prepare but also full of flavor and color. It will surely become a favorite in your kitchen! We encourage you to try this delicious combination and enjoy every bite!
Ingredients: 250 g couscous, 270 ml water in which I dissolved a Knorr vegetable cube, a few cherry tomatoes, 1 onion, olives, 1-2 tablespoons of olive oil.
