Israeli Couscous with Chunky Tomato Sauce
Elevate your weeknight dinners with this hearty and flavorful Israeli Couscous with Chunky Tomato Sauce recipe! Featuring pearl-like Israeli couscous toasted to golden perfection, this dish is paired with a robust, homemade tomato sauce infused with aromatic herbs like oregano, basil, and paprika. The sauce is simmered until thick and savory, packed with sweet onions, garlic, and a touch of tomato paste for depth. Sprinkled with fresh parsley and optional Parmesan cheese, this Mediterranean-inspired recipe is versatile enough to serve as a satisfying vegetarian main course or a savory side dish. Ready in just 35 minutes, this easy, one-pan dish is perfect for cozy family meals or meal prepping for the week. Rich, comforting, and bursting with wholesome ingredients, this recipe is a must-try for lovers of quick yet delicious Mediterranean cuisine.
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Recipe Information
Ingredients
- 1.5 cups Israeli couscous
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 28-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 3 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 1 teaspoon (optional) Sugar
- 2 tablespoons, chopped Fresh parsley
- 0.25 cup (optional) Grated Parmesan cheese
Instructions
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Add the Israeli couscous and toast, stirring frequently, for 3-4 minutes until golden and fragrant.
Pour in 2.5 cups of vegetable broth and bring to a simmer. Cover and cook for 8-10 minutes, or until the liquid is absorbed and the couscous is tender. Set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the canned diced tomatoes (with their juices) and tomato paste. Stir well to combine.
Season the mixture with oregano, basil, paprika, salt, black pepper, and, if desired, sugar to balance the acidity. Simmer on low heat for 10 minutes, stirring occasionally, to allow the flavors to develop.
If the sauce becomes too thick, add the remaining 0.5 cup of vegetable broth to reach your desired consistency.
Once the sauce is ready, gently fold in the cooked Israeli couscous until evenly coated in the tomato sauce.
Remove from heat and sprinkle with fresh parsley. If desired, garnish with grated Parmesan cheese.
Serve warm as a main dish or alongside your favorite protein or vegetables. Enjoy!
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 5491 mg | 239% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 46.7 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4106 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
