Ingredients1 h 30 m servings 249
- Bring the vegetable stock to a simmer in a saucepan over medium heat. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the couscous and cook and stir until golden brown, about 10 minutes. Stir the toasted couscous into the hot vegetable stock and return to a simmer. Cover and cook until the stock has been absorbed into the couscous, about 15 minutes. Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature.
- Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped. Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 249 calories; 17.2 19.9 5.5 13 400 Full nutrition
ReviewsRead all reviews 19
This recipe is fantastic! My husband and I had it for dinner tonight and it became an instant favorite. I omitted the olives, but other than that I followed the recipe exactly. Arrdub hit the na...
This was a great dish and even better the next day for lunch. I did a few things differently based on what I had on hand. Left out the heirloom tomatoes and just used cherry, vidalia onion for t...
Delicious. I used dried basil, time and oregano and it still turned out well. I'd recommend less olive oil in the recipe, or more couscous - it ends up being a little oily. Still delicious!
I used half the amount of olive oil and it still turned out great. Good leftover dish the next day too.
The raw onion and garlic was a bit overpowering. I would definitely use less than called for, or perhaps throw the garlic in with the couscous when toasting it. I did use less olive oil than cal...
My husband made this last night with the black bean quinoa burgers (also from this site). Delicious!!!! Our market did not have heirloom tomatoes this week, so I bought 2 pints of mixed tomatoe...
Fantastic recipe - enjoyed by everyone! I didn't actually have all the herbs so I just threw in what I had. Loved the taste of the olives through it too.