Roasted pecan couscous with sun dried tomatoes and mushrooms –Hey y’all, today we’re diving into a delicious recipe that’s not just easy to make, but also brings some real flavor to your table. I’m talking about Roasted Tomato Olive Couscous with Feta! This dish is all about freshness, and the combination of roasted tomatoes, olives, and feta cheese will have you coming back for seconds. Let’s get into it!
Check It Out!
First off, look at this gorgeous dish!
This Roasted Tomato Olive Couscous with Feta is vibrant, colorful, and packed with flavor. Perfect for dinner parties or a cozy night in. Now, let’s break down what you need to whip this up:
Ingredients
- 1 cup couscous
- 2 cups vegetable broth
- 1 pint cherry tomatoes
- 1 cup pitted Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- First, preheat your oven to 400°F (200°C). Grab those cherry tomatoes and toss them on a baking sheet with a sprinkle of olive oil, salt, and pepper. Roast them in the oven for about 20-25 minutes. You want them blistered and packed with flavor.
- While those tomatoes are roasting, bring your vegetable broth to a boil in a medium saucepan. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous is tender and has absorbed all that broth goodness.
- In a large bowl, combine the cooked couscous, roasted tomatoes, olives, minced garlic, and feta cheese. Mix it all up gently to keep that feta nice and chunky.
- Taste and adjust seasoning with more salt and pepper if needed. You want those flavors to sing!
- Garnish with fresh basil for a pop of freshness. Serve it warm or at room temperature—either way, you’re gonna love it!
This Roasted Tomato Olive Couscous with Feta is perfect for any occasion. It’s simple, it’s tasty, and it’ll have your friends asking for the recipe. So, gather your ingredients and get to cooking, fam! Enjoy every bite!