This is an amazing side dish using pearl (Israeli) couscous which is much larger than regular couscous. Combining onions, garlic, blistered tomatoes, roasted mashed garlic, and herbs give you a hearty side dish that you can add your favorite vegetables to! 😋❤️
- 1¾ cups pearl couscous (also known as Israeli couscous)
- 2¾ cup chicken broth
- 1 large sweet onion, roughly chopped
- 6-8 large cloves garlic peeled & minced
- 2 pints cherry tomatoes
- 6-8 large cloves garlic, cut off the end but keep the skin on
- fresh baby spinach (a few handfuls)
- salt & pepper to taste
- 6 ounces Feta cheese (we use President’s Chunk)
- In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown. Do not burn. Not all the couscous will brown & that’s ok.
- Add the chicken stock, cover, and cook about 10-15 minutes until liquid is absorbed. Remove cover and set aside.
- In a small skillet, saute the onions until they start to caramelize then add spinach. Cook until it starts to wilt then add the garlic & cook another minute. Sprinkle with salt & pepper.
- Add the cooked onions, spinach & garlic to the couscous. Stir well. Cover and set aside until fish is done.
- Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil. Turn oven to 500ºF or broil. Once hot, reduce the oven temperature to 425ºF.
- Rinse tomatoes with water (no need to dry them). Coat the cherry tomatoes & whole cloves of garlic with 1 Tablespoon of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
- Place baking sheet on the top oven rack and bake for 15-20 minutes, until tomatoes blister & garlic is soft (there should be a bit of juice too)
- Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic (it slips right out of the skin). Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
- Just before serving, crumble & add the Feta cheese to the couscous.
- To serve, place cooked couscous mixture on a serving platter and sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano & thyme.
Notes: This dish makes the perfect side dish to any meat or fish or serve alone mixed into a fresh mixed-greens salad for a refreshing summer main dish.
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2 thoughts on “Mediterranean Couscous”
Looks easy and delicious!
We love it and I know you will too.