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Sauteed Cherry Tomato Couscous


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  • 3 cups low sodium vegetable stock
  • 1 1/2 cups couscous
  • 1 tablespoon extra virgin oil
  • 2 cups cherry tomatoes, cut in half
  • 1/4 cup fresh spinach leaves, torn
  • 1/4 cup chopped walnuts, toasted
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 tablespoon chopped fresh basil
  • Course salt and freshly ground black pepper to taste



Step 1

Place stock in a large saucepan over high heat. Bring to a boil and remove immediatley from heat. Season with salt and pepper. Add couscous, stir and cover. Let stand 5 minutes or until liquid absorbed.

Meanwhile, heat oil in a large saute pan over medium high heat. When hot, add tomatoes, spinach leaves, walnuts, garlic, and shallot. Saute for 3 minutes or until tomatoes start to soften. Add basil and toss ell. Season with salt and pepper.

Fluff couscous with a fork and transfer to serving bowl. Add tomato mixture and gently combine.

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