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Tomato Couscous ~ Lemony pearl (Israeli) couscous with juicy tomatoes and fresh parsley. Ready in 20 minutes! Vegetarian & Vegan recipe.

Tomato Couscous

Lemony pearl couscous with juicy tomatoes and fresh parsley.
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Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: 30 minutes or less, dairy free, pasta salad, quick and easy, side dish, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 290kcal
Author: Holly Gray

Ingredients

  • 1 1/2 cups Israeli couscous uncooked
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 cups grape tomatoes halved
  • 1/4 cup parsley chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Cook the Israeli couscous according to package directions for al dente consistency. Drain in a colander and rinse with cold water. Transfer the cooked couscous to a large bowl.
  • Add the olive oil, lemon juice, lemon zest, salt, and pepper. Stir to combine, then add the tomatoes and parsley. Toss gently and adjust the seasoning to taste.
  • Serve at room temperature.

Nutrition

Calories: 290kcal | Carbohydrates: 54g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 317mg | Fiber: 4g | Sugar: 2g | Vitamin A: 939IU | Vitamin C: 20mg | Calcium: 32mg | Iron: 1mg
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