Roasted Garlic Couscous with Tomatoes Basil
Elevate your weeknight dinners with this Roasted Garlic Couscous with Tomatoes and Basil, a vibrant and flavorful dish that combines tender pearl couscous, sweet roasted garlic, juicy cherry tomatoes, and fragrant fresh basil. This recipe uses a simple yet elegant technique of roasting a whole garlic bulb to infuse the dish with a rich, caramelized flavor that perfectly complements the tangy pop of cherry tomatoes and the bright acidity of fresh lemon juice. Whether enjoyed as a light vegetarian main or a show-stopping side dish, this 35-minute recipe comes together effortlessly, with the option to add a sprinkle of Parmesan cheese for a savory finishing touch. Perfect for pairing with grilled proteins or serving on its own, this dish is as comforting as it is impressive.
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Recipe Information
Ingredients
- 1 cup pearl couscous (Israeli couscous)
- 1.25 cups water
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 1 garlic bulb
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top of the garlic bulb to expose the cloves slightly. Drizzle with 1 tablespoon of olive oil, wrap it in aluminum foil, and roast in the oven for 20 minutes or until the cloves are soft and golden.
While the garlic is roasting, bring 1.25 cups of water and 0.5 teaspoon of salt to a boil in a medium saucepan.
Add the pearl couscous to the boiling water and reduce the heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until the water is absorbed and the couscous is tender.
Once the garlic is roasted, let it cool slightly. Squeeze the softened garlic cloves out of their skins and mash them into a paste using a fork.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the roasted garlic paste and cook for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften.
Stir in the cooked couscous, chopped basil leaves, lemon juice, and black pepper. Mix well to combine and cook for 2 more minutes to heat through.
Taste and adjust seasoning with additional salt or pepper if necessary. If desired, sprinkle grated Parmesan cheese over the top.
Serve warm as a side dish or enjoy it as a light main meal.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 994 mg | 76% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1099 mg | 23% | |
*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.
