Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups water
  • 1 teaspoon kosher salt (divided)
  • 1 cup Israeli couscous (pearl couscous)
  • 4 cups baby tomatoes (cut in half)
  • ½ cup kalamata olives (pitted, sliced)
  • ½ cup minced shallots
  • 2 teaspoons minced garlic
  • 2 tablespoons red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon minced parsley
  • 1 tablespoon sliced basil
  • black pepper (as needed for seasoning)

Instruction

  • Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add couscous and reduce heat to a simmer.
  • Cover and cook until the water is absorbed, 10 minutes. Turn off the heat and let the couscous sit for 5 minutes, and then fluff with a fork.
  • Combine the cut tomatoes, olives, shallots, garlic, red wine vinegar, and ½ teaspoon salt in a medium bowl.
  • Heat olive oil in a large saute pan over medium heat. 
  • Slowly and carefully add the tomato mixture to the pan.
  • Saute and cook until the tomatoes are softened and sauce forms, 8 to 10 minutes. 
  • Add the cooked couscous, parsley, and basil to the tomatoes, stir to combine. 
  • Taste and season with more salt and pepper as desired.