Ingredients for Baked Couscous With Tomatoes
- Olive Oil
- Onion
- 1 cup couscous
- Diced Tomatoes
- 1 cup vegetable broth (or water)
- Kosher Salt
- Fresh Ground Pepper
- Ground Coriander
How to Make Baked Couscous With Tomatoes
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
- Add 1 medium onion, chopped, and sauté for 5-7 minutes, until softened and golden brown.
- In a large bowl, combine the sautéed onions, 1 cup couscous, 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon dried oregano, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1 cup of vegetable broth (or water).
- Transfer the mixture to a greased 2-quart casserole dish.
- Bake for 20-25 minutes, or until the couscous is tender and the liquid is absorbed, and the top is lightly golden.
- Let stand for 5 minutes before serving. Garnish with fresh parsley or cilantro (optional).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
2g
Carbs
16g
