Ingredients for Baked Couscous With Tomatoes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup couscous
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 0 Ground Coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- fresh parsley or cilantro, to taste (optional garnish)
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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).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
2g
Carbs
16g
