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Italian Couscous

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A vibrant Mediterranean dish made with fregola and fresh ingredients that brings joy to any meal.

Ingredients

Scale
  • 1.5 cups fregola or pearl couscous (1/2 lb)
  • 2.5 lb cherry or heirloom tomatoes
  • 8 cloves garlic (lightly smashed)
  • 10 sprigs fresh thyme
  • 1 sprig rosemary
  • 1.5 Tbsp olive oil (optional)
  • 1/2 lemon
  • 1 tsp sea salt (or to taste)
  • 1/2 cup vegan feta (optional)

Instructions

  1. Cook the Couscous: Start by bringing a large pot of salted water to a boil. Add the fregola or pearl couscous and cook according to package instructions, usually about 8-10 minutes. Drain and rinse under cold water.
  2. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss tomatoes with olive oil and sprinkle with sea salt. Roast for about 20-25 minutes until blistered.
  3. Sauté the Garlic: In a skillet, add olive oil and sauté smashed garlic until fragrant, about 2-3 minutes.
  4. Introduce the Herbs: Add thyme and rosemary to the skillet; sauté until fragrant.
  5. Combine It All: In a mixing bowl, combine the cooked couscous, roasted tomatoes, and garlic-herb mixture. Squeeze in lemon juice and adjust seasoning.
  6. Add the Feta: If using vegan feta, crumble it into the mix and fold gently.
  7. Serve Warm: Transfer to a serving dish, garnish, and drizzle olive oil if desired.

Notes

You can prepare this dish ahead of time, just hold off on adding feta until serving for best texture.

Nutrition

Keywords: couscous, Italian, Mediterranean, vegan, heirloom tomatoes, fregola

Find it online: https://basilboard.com/budget-friendly-italian-pearl-couscous-bowls/