A tomato garlic couscous that is super quick and easy!
After spending a few hours of my day prepping and roasting a chicken, I had little time left to make a couple of side dishes. I peeped a small basket of tomatoes in my fridge and picked out one of my favorite pantry items, couscous, to make something quick, easy, and tasty. All I needed was 10 minutes to roast the tomatoes and 5 minutes to cook the couscous, making this tomato garlic couscous a cinch to make!
Literally, it’s 5-minute couscous
What makes this recipe exceptionally convenient is the effortless preparation and cooking process. It starts with the couscous. Not just any couscous, but Near East Roasted Garlic and Olive Oil Couscous Mix. This couscous is light, fluffy, full of flavor, and cooks in 5 minutes. I’m not even exaggerating. Five minutes flat!
Roast tomatoes in 10 minutes
Roast tomatoes in 10 minutesThe second convenient feature is the bite-sized tomatoes. They are delicate and juicy which allows them to efficiently steam on the inside and carmelize on the outside. In my cooking directions, I recommend that you cut some of the larger cherry tomatoes in half. However, you can skip this step and just throw the tomatoes on a sheet pan, season them, and roast them at a high temperature if you are pressed for time. Done.
Personalize it with your favorite seasonings
Lastly, please have fun with this dish. Season it however you are inspired. Here are a few ideas that I plan to try, with the first listed seasoning for the tomatoes and the latter to season the couscous:
- Cumin and saffron
- Garam masala and cilantro
- Lemon pepper for both
- Togarashi (a spicy Japanese seasoning) and soy sauce
You get the idea. Get creative and share with me what you came up with!
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- Gather your ingredients to make the roasted tomatoes. Turn on the oven to 450 degrees F.
- Prepare the couscous according to the package directions.
- Sort the large tomatoes from the smaller ones. Cut the large ones in half to ensure even cooking. Place the tomatoes on a sheet pan. Add the garlic and drizzle them with oil. Sprinkle the tomatoes with salt and pepper and toss. Spread out the tomatoes evenly on the sheet pan. Add the sprigs of thyme on top of the tomatoes. Bake them at 450 degrees for 5-6 minutes.
- Take the tomatoes out of the oven and gently flip them over with a spatula, being careful not to mush them. Put them back in the oven to cook another 2-3 minutes. Remove the sheet pan from the oven and discard the thyme sprigs. Scrape the tomatoes on top of the couscous, juices and all. Garnish with the basil before serving.
Ingredients
Directions
- Gather your ingredients to make the roasted tomatoes. Turn on the oven to 450 degrees F.
- Prepare the couscous according to the package directions.
- Sort the large tomatoes from the smaller ones. Cut the large ones in half to ensure even cooking. Place the tomatoes on a sheet pan. Add the garlic and drizzle them with oil. Sprinkle the tomatoes with salt and pepper and toss. Spread out the tomatoes evenly on the sheet pan. Add the sprigs of thyme on top of the tomatoes. Bake them at 450 degrees for 5-6 minutes.
- Take the tomatoes out of the oven and gently flip them over with a spatula, being careful not to mush them. Put them back in the oven to cook another 2-3 minutes. Remove the sheet pan from the oven and discard the thyme sprigs. Scrape the tomatoes on top of the couscous, juices and all. Garnish with the basil before serving.
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