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Couscous with Cherry Tomatoes

Couscous with Cherry Tomatoes

This light but nutrient-rich salad is a great easy-to-make side.
Course Side Dish
Cuisine Italian
Keyword couscous with cherry tomatoes
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 3 servings, about ¾ cup each
Calories 222 kcal
Author Openfit

Ingredients

  • 1 cup water
  • ⅔ cup dry whole wheat couscous
  • 4 tsp. extra-virgin olive oil divided use
  • 1 Tbsp. fresh lemon juice
  • ½ cup cherry tomatoes cut in half (or ½ cup quartered tomatoes)
  • 8 oz. sliced mushrooms
  • 6 leaves fresh mint chopped
  • 2 Tbsp. chopped fresh flat leaf (Italian) parsley
  • Sea salt to taste; optional
  • Cracked black pepper to taste; optional

Instructions

  1. Bring water to boil in a large pot over high heat.
  2. Add couscous. Reduce heat to low; cook, stirring frequently, for 1 to 3 minutes, or until the couscous is fluffy and water is absorbed. Remove from heat.
  3. Combine couscous, 3 tsp. oil, and lemon juice in a medium serving bowl; mix well. Set aside.
  4. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
  5. Add mushrooms; cook for 5 to 6 minutes or until mushrooms release liquid. Remove from heat.
  6. Add tomatoes, mushrooms, mint, and parsley to couscous; toss gently to blend.
  7. Season with salt and pepper if desired.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.