Really tasty and flavorful, this couscous with sun-dried tomatoes is prepared in a flash. A perfect dish for those times when you don’t have much time to spend in the kitchen. This is because couscous cooks very quickly, feta and olives are added raw, and the sun-dried tomatoes only require a brief sauté. In short, a recipe I recommend keeping in mind because it will come in handy sooner or later.
Other couscous recipes not to miss:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Couscous with Sun-Dried Tomatoes
- 1 1/4 cups couscous
- Half yellow onion
- 1.8 oz sun-dried tomatoes (drained weight)
- 1.8 oz Taggiasca olives
- 1.8 oz feta
- paprika
- 1 tbsp butter
- 1 bunch parsley
- extra virgin olive oil
- salt
Tools
- Mezzaluna
- 1 Pan
- 1 Skillet
Preparation of Couscous with Sun-Dried Tomatoes
Rehydrate the couscous following the instructions on the package. I put 1 1/4 cups of water in a pan, salted it, added a tablespoon of oil and a teaspoon of paprika, and brought it to a boil. Then I poured in the couscous and turned off the heat. I let it absorb the water for about 3-4 minutes, fluffing it with a wooden spoon. Then I added a pat of butter, turned the heat back on, and finished cooking on very low heat for another 3-4 minutes, stirring occasionally.
Drain the sun-dried tomatoes from the oil and chop them finely with a mezzaluna.
Peel the onion and chop it finely. I used a manual pull chopper that I find really convenient. If you want to buy it, you can find it by clicking HERE.
Roughly chop the Taggiasca olives. I used a mezzaluna.
In a small skillet, heat a couple of tablespoons of oil and sauté the onion. Let it sizzle for a few moments, then add the sun-dried tomatoes and sauté them for 2-3 minutes, stirring often.
Then transfer them into the couscous cooking pan and add the olives.
Crumble the feta and add it to the other ingredients, then mix well to combine.
Finally, add some parsley for flavor.
This couscous with sun-dried tomatoes is excellent served hot, warm, or at room temperature. I think it would be delicious even cold. Enjoy! Paola
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