This simple, crowd-pleasing side dish comes together in one pot. Browned butter adds a special richness, but swapping olive oil for butter is an easy vegan-friendly variation.
There are dozens of varieties of couscous out there, but I most commonly see Moroccan couscous and larger pearled Israeli couscous. The cooking time is written for Moroccan couscous; you can use Israeli couscous instead, but the larger grains will need an additional 5-10 minutes to fully cook.
I love the nutty flavor of 100% whole wheat durum couscous, not to mention the nutrition boost. This is equally perfect for a quick weeknight meal or a lazy afternoon picnic!
This simple, crowd-pleasing side dish of browned-butter-toasted couscous & sweet cherry tomatoes comes together in one pot, equally perfect for a quick weeknight meal or a lazy afternoon picnic!
- 2 T. butter
- 1 cup couscous
- 16 oz. cherry tomatoes
- 1/2 cup vegetable broth
- 1/4 cup fresh parsley minced
- 1/4 cup fresh cilantro minced
- 1/2 t. onion powder
- 1/2 t. garlic powder
- 1/4 t. salt
- 1/4 t. pepper
Brown butter in a large skillet over medium-high heat.
Add couscous and toast in butter until light golden and fragrant.
Stir in tomatoes and broth. Reduce heat to medium-low and cover.
Cook, stirring often, until tomatoes have burst and couscous is al dente, about 15 minutes.
Stir in parsley, cilantro, and spices. Taste and adjust seasonings as needed.
Let rest for 2-3 minutes to let the herbs soften, then serve warm or at room temp.