Couscous With Olives And Tomatoes

Couscous was the Quinoa of the 90’s!

I’m not sure if couscous was one of Oprah’s favorite things or if it was a featured ingredient in Cooking Light (probably both), but my mama knew at least a dozen ways to make the stuff.

This vegan recipe was my favorite. It’s similar to toubeleh – but without all the oil! (The 90’s, in addition to being the decade of couscous, was also the decade of fat free!)

Mama served this warm, but I preferred it chilled.  It’s fast, easy, and a great alternative to pasta or potato salad at a summer potluck.

Vegan Couscous Ingredients:

1 can Petite Cut Diced Tomatoes (about 14 oz.)

1/4 Cup Chopped Yellow Onion

1/8 to 1/4 teaspoon Cayenne Pepper

1/8 Teaspoon Garlic Powder

1/2 Teaspoon Salt

1 Cup Water

2/3 Cup Couscous

1/4 Cup Black Olives (sliced and pitted) – More if you love olives!

2 Tablespoons Fresh Lemon Juice

1/2 Cup Fresh Parsley, snipped – plus a little extra for garnish

Vegan CousCous Directions:

In a saucepan, combine undrained tomatoes, onion, cayenne pepper, garlic powder, water, and salt.  Bring to a boil.

Stir in the couscous. Cover the pot and remove from heat.

Let sit five minutes.

Stir in olives, parsley, and lemon juice. (The parsley will wilt a little; that’s fine.)

Transfer to a bowl, cover, and place in refrigerator to chill for at least an hour.  Garnish with fresh parsley just before serving.

Vegan CousCous Notes:

*  If you like foods on the spicier side, substitute a can of RoTel tomatoes for the petite diced tomatoes and skip the cayenne pepper.

*  This dish absolutely does require fresh parsley.  Please do not even consider using dried.

Tagged as: couscous, tabouleh, vegan, vegan couscous recipe, vegetarian

Categorised in: Salads, Sides & Such, Vegan Recipes