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!
One-Pot Couscous with Burst Tomatoes
- 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.