‘Member that old commercial “Beef—it’s what’s for dinner”? And, if you don’t, just pretend like you do. For me, “Pasta—it’s what’s for breakfast, lunch and dinner” is more like it. It’s not really PC these days to crave pasta but it runs through these veins. Can’t help it. FYI, PC stands for paleo or protein, whichever is your preference, not that other ‘P’ word which will not make it into this blog. Thank goodness this couscous did make the cut.
Did you know couscous is pasta? It has the same essential ingredients like durum wheat and water except it’s in little round balls and I love that you can eat it with a spoon.
Couscous pasta recipes are some of my favorite because as the couscous steams, it can be infused lots of great flavor during the cooking process. Any broth or stock can be used instead of the water and even a little wine.
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What makes this couscous recipe different
photo styling: Paige Wassel | photography: Hartman Pictures
- Italian flavors.
- Lots of flexibility.
- Main dish in 20 minutes.
For the Italian flavors, I called on the usual suspects: tomatoes that are stovetop caramelized, lots of garlic, spinach and cheese. But—instead of Parmesan cheese— Israeli feta is added for an amazing, salty pop and rich decadence.
Whether for a weeknight dinner or a relaxing al fresco supper, this dish has a ton of flexibility in that once you get down the steps you can tweak it with any vegetables or protein you like.
And the couscous cooks up quickly, soaking up the garlicky broth which intensifies the flavor.
And if the combo of tomatoes, garlic and cheese is your go-to, be sure to whip up my easy baked goat cheese pasta with cherry tomatoes.
Ingredient rundown
Here are the main things you’ll need:
Pearled couscous. I use the Israeli couscous from Trader Joe’s or any pearled (round ball) couscous.
Cherry tomatoes. You can also use grape tomatoes.
Garlic.
Greens. A combo of arugla and spinach adds a peppery, herbal note.
Feta. Not the pre-crumbled stuff. A block of feta and the best you can find.
Quick instructions
- Make the couscous. You can boil this or simmer it like rice. I prefer the simmer method.
- Saute tomatoes in a bit of olive oil until they burst. It’s so satisfying watching those little gems dance all over the pan until they settle down and get good, comfy and caramelized.
- Add the greens. Just so they wilt. Don’t cook them too long or you risk them getting too dark.
- Saute garlic. Just for 30 seconds until you smell it.
- Assemble. Heap the couscous in the center of the plate. Spoon over the tomatoes and sprinkle on cheese and fresh basil.
Serving tips
Quick Italian couscous is one of those easy pasta recipes that is best served at room temperature.
Make ahead. Because it comes together so quickly, you can make the couscous ahead of time and do the veggie portion right before serving. It does make great leftovers; however the greens don’t stay as bright of a green so that’s something to keep in mind.
For a few: The great thing about this dish is it can be made for as many or as few as you are expecting. And if there’s leftovers, even better. Italian Couscous is amazing cold, at room temp or any way you eat it.
For a crowd: Italian couscous is clutch at a party. Make a big batch and put into individual cups on for a passed bite or a big platter on a buffet makes a statement.
Storage
Store leftovers in an airtight container for up to 3 days.. I do not recommend freezing this dish
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Quick 20-Minute Italian Couscous with Feta
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Ingredients
- 1 box Trader Joes Pearled Couscous
- 3 T olive oil
- 1 T chopped garlic
- ½ pint grape tomatoes
- 3.5 oz fresh arugula, or any favorite green
- 3.5 oz fresh baby spinach
- 2 oz feta
- s/p, to taste
- parmesan cheese, optional
- balsamic vinegar
Instructions
- Cook couscous according to package directions and keep warm. If making in advance, refrigerate until you’re ready to use it (no more than 2 days) and bring to room temp or warm in microwave.
- Meanwhile, heat oil in large skillet until fairly hot.
- Add tomatoes and sprinkle with salt and pepper
- Saute tomatoes until they burst and get golden on the underside
- Add the spinach and arugula (or your favorite greens) by the handful along with the garlic and more salt and pepper.
- Working quickly, saute the vegetables together until the greens wilt to your satisfaction. The whole process should take about 1-2 minutes – TOPS.
- Place couscous in a shallow bowl and spoon over tomatoes and greens. Top with cheeses if using and add chicken or a protein if you want. Finish with a healthy drizzle of balsamic and season to taste.
