Couscous With Olives And Sun-Dried Tomato Recipe

Ingredients

Couscous

Couscous is a staple food in North African cuisine, particularly in Moroccan, Tunisian, and Algerian cooking. It’s made from crushed durum wheat semolina, which gives it its characteristic texture.

The process of making couscous involves rolling the semolina into small balls and then crushing them using specialized tools to create the signature small, round pellets that are typical of the dish.

Couscous is a good source of carbohydrates, fiber, and iron. It’s also relatively low in calories and can be prepared in a variety of ways to suit different tastes and dietary needs.

When it comes to cooking couscous, the most common method involves steaming the grains until they’re tender, usually accompanied by some sort of flavorful liquid or broth.

The recipe calls for a blend of olive oil, garlic, sun-dried tomatoes, olives, and spices. The sun-dried tomatoes add a concentrated burst of tomato flavor that complements the savory taste of the olives perfectly.

Olive oil is used not only to cook the ingredients but also as a finishing touch to bring out the flavors of the dish. It’s an essential element in Mediterranean cuisine, and its rich, fruity aroma pairs beautifully with the tangy taste of the tomatoes and olives.

The addition of spices such as cumin, paprika, and coriander adds depth and warmth to the dish without overpowering the other flavors.

Olives come in a range of colors and flavor profiles, from green, briny Picholine to rich, fruity Kalamata. For this recipe, the milder flavor of green or black olives is preferred, as they won’t overpower the taste of the sun-dried tomatoes.

Sun-dried tomatoes can be found in most supermarkets and are an essential ingredient for many Mediterranean dishes. They’re made by drying fresh tomatoes to concentrate their flavor and texture, resulting in a chewy, intense tomato experience that’s hard to beat.

* 1 cup couscous

Couscous is a staple ingredient originating from North Africa, particularly in Morocco and Tunisia. It is made from crushed durum wheat semolina, which has been granulated into small, round pellets known as couscous grains.

In the context of our recipe, you will need one cup of couscous to serve as the base for your dish. You can find couscous in most well-stocked supermarkets, usually located in the international or Middle Eastern food section.

Couscous is a versatile ingredient and can be cooked in various ways. To prepare it for our recipe, you will need to rinse the couscous grains under cold running water, then soak them in a large bowl of lukewarm water for about 5 minutes. This step helps to loosen any impurities and excess starch from the couscous.

After soaking the couscous, drain it thoroughly in a fine-mesh sieve or cheesecloth to remove excess moisture. The couscous should now be ready to cook according to your preference. You can choose to steam it over boiling water, use a food steamer, or even microwave it.

Once cooked, fluff the couscous with a fork to separate the grains and create a light, airy texture that is perfect for our recipe. The one cup of couscous will be served as the base, topped with the flavorful combination of olives and sun-dried tomatoes in the following steps.

Throughout this recipe, couscous serves not only as a nutritious ingredient but also adds an essential element to the traditional North African cuisine. Its mild flavor pairs well with a variety of ingredients, making it an excellent base for countless dishes, including our delicious Couscous with Olives and Sun-Dried Tomato Recipe.

Olive Oil, Olives, and Sun-Dried Tomatoes

The beauty of Mediterranean cuisine lies in its simplicity and emphasis on using high-quality, fresh ingredients to create flavorful dishes. In this recipe for couscous with olives and sun-dried tomatoes, we’ll focus on the key components that make up these tasty ingredients.

Olives are a staple in Mediterranean cooking, particularly in North African and Middle Eastern cuisines. These small, stone fruits come in various varieties, but the most commonly used ones for culinary purposes are Kalamata, green olives (such as Cerignola or Castelvetrano), and black olives (like Niçoise). When selecting olives, choose ones that are plump, firm, and free of any signs of mold.

Olive oil is an essential component in this recipe, serving as both a flavor enhancer and a cooking medium. Cold-pressed extra-virgin olive oil (EVOO) is the best option due to its distinct taste and high antioxidant content. When choosing EVOO, look for oils that are labeled “first cold press” or “extra virgin” to ensure you’re getting a high-quality product.

Sun-dried tomatoes add a burst of concentrated tomato flavor to our couscous dish. These dried tomatoes are typically made from either plum tomatoes (the most popular variety) or cherry tomatoes, which have been preserved in salt and then sun-dried until they reach their desired level of dryness. When selecting sun-dried tomatoes for this recipe, opt for ones that are packed in olive oil to enhance the flavor.

In addition to these three main ingredients, you’ll need couscous, garlic, lemon juice, cumin, coriander, salt, and black pepper to create a balanced and aromatic flavor profile. The key is to balance the salty olives with the sweetness of the sun-dried tomatoes and the earthy flavors provided by the cumin and coriander.

Now that we’ve explored the main ingredients for our couscous with olives and sun-dried tomato recipe, let’s proceed to combining them in harmony to create a dish that showcases their unique characteristics. The next step is to prepare the garlic and spices, followed by cooking the couscous. With every layer of flavor added to this simple yet satisfying recipe, we’ll uncover the secrets behind creating an unforgettable Mediterranean-inspired dish.

* 2 tablespoons olive oil

In order to make this delicious Couscous with Olives and Sun-Dried Tomato recipe, we will need to gather all the necessary ingredients.

Here are the key ingredients we’ll be using:

• 2 cups of couscous
• 4 tablespoons of olive oil (with 2 of them being for this specific ingredient)
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup of pitted green olives, sliced
• 1 cup of sun-dried tomatoes, chopped
• 2 cups of vegetable broth
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

The 2 tablespoons of olive oil we need for this recipe will be used to sauté the onion and garlic in a pan before adding the rest of the ingredients. This is an essential step in bringing out the flavors of the other ingredients and creating a delicious base for our couscous.

* 1/4 cup pitted green olives

The ingredients for this delicious couscous recipe are:

1. Pitted green olives
2. One cup of Israeli couscous
3. Canned or dried tomatoes (preferably sun-dried)
4. Red onion
5. Celery
6. Garlic
7. Olive oil
8. Lemon juice
9. Rosemary
10. Salt and pepper to taste
11. Grated cheese (optional)

The specific quantity of pitted green olives needed for this recipe is:

• One-quarter cup of pitted green olives. This amount will add a nice salty and tangy flavor to the dish.

In terms of the type of olives, you can use either Kalamata or Castelvetrano olives for this recipe. Both types have a rich, slightly sweet flavor that pairs well with the sun-dried tomatoes and couscous.

* 1/4 cup pitted black olives

The first ingredient we will focus on is *black olives*, which are a crucial component in our *Couscous with Olives and Sun-Dried Tomato Recipe*.

*Black olives* are a type of edible fruit that comes from the **Olea europaea** tree. They are known for their distinctive, slightly sweet flavor and meaty texture.

The use of **black olives** in Middle Eastern and North African cuisine is particularly prevalent, and they are often used to add depth and richness to a variety of dishes, including salads, stews, and sauces.

In the context of our recipe, the *black olives* will be used to add a salty, savory flavor to the couscous and complement the sweetness of the sun-dried tomatoes.

When selecting *black olives*, it’s essential to choose ones that are plump and have no visible signs of mold or bruising. You can find them in most supermarkets, usually canned or jarred and pitted.

The amount we’re using in this recipe is 1/4 cup, which is equivalent to about *50 grams* of pitted **black olives**.

* 1/4 cup sundried tomatoes

Sundried tomatoes are a key ingredient in this traditional North African couscous recipe, adding a burst of tangy flavor to the dish. The sundried tomatoes used in this recipe should be packed in oil and have been dried at room temperature or using a low-temperature dehydration process to preserve their color and flavor.

To use sundried tomatoes, start by draining them from the oil they are packed in, as excess oil can make the couscous dish greasy. Rinse the sundried tomatoes under cold running water to remove any residual oil and pat them dry with a paper towel before using them in the recipe.

For this recipe, 1/4 cup of sundried tomatoes is recommended. You can chop or slice the sundried tomatoes into smaller pieces before adding them to the couscous mixture, depending on your preference for texture and presentation.

The sundried tomatoes will add a concentrated flavor to the couscous dish, so use them sparingly in proportion to other ingredients such as chopped olives, onions, garlic, and herbs. You can also adjust the amount of sundried tomatoes according to your taste preferences.

Preparation

Cook the Couscous

To prepare delicious couscous, follow these steps:

First, start by rinsing 1 cup of couscous under cold water to remove any impurities.

Next, in a medium saucepan, bring 2 cups of water or vegetable broth to a boil over high heat.

Once the water is boiling, add 1 tablespoon of olive oil and 1 teaspoon of salt to the saucepan.

Add the rinsed couscous to the saucepan and stir gently for about 30 seconds to coat the grains with the olive oil and distribute the salt evenly.

Cover the saucepan with a tight-fitting lid, then reduce the heat to low and simmer for approximately 5-7 minutes or until the water has been absorbed by the couscous.

During this time, check on the couscous periodically to ensure that it is not overcooked. It should be fluffy and separate, but still slightly firm in the center.

If using a couscous pot with a built-in strainer, carefully lift the lid after 5 minutes and fluff the couscous gently with a fork or spoon.

Alternatively, if cooking couscous on the stovetop, use tongs or a slotted spoon to carefully remove any excess water from the saucepan once it has been absorbed by the couscous.

Transfer the cooked couscous to a serving dish and fluff with a fork to separate the grains further. It’s now ready to be incorporated into your Couscous with Olives and Sun-Dried Tomato Recipe!

* Bring a pot of salted water to a boil.

To begin preparing the couscous dish, it’s essential to focus on cooking the couscous itself. This typically involves using a pot large enough to hold at least 2 cups of water for every 1 cup of couscous.

Fill the pot with the recommended amount of cold water and add a generous pinch of salt. The salt not only adds flavor but also helps to season the couscous, which can then be rinsed after cooking to remove any excess salt if desired.

Next, place the pot over high heat on your stovetop and bring the water to a boil. Once boiling, you may need to reduce the heat slightly to maintain a gentle simmer, depending on the type of stove you’re using.

While waiting for the water to boil, prepare any additional ingredients needed for the recipe, such as chopping olives and slicing sun-dried tomatoes. This way, once the couscous has finished cooking, you can quickly assemble all the elements together.

Once the water is boiling, carefully add 1 cup of couscous per 2 cups of water to a heatproof bowl or pot. If using the same pot as before, use a steamer basket to prevent the couscous from getting mixed up with the salted water and to allow it to cook evenly.

Remove the pot with the boiling water from the heat and immediately pour the hot water over the couscous in the bowl or steamer. The key is to cover the couscous quickly, so it can start cooking right away. You may also add a lid on top to trap the steam, which helps cook the couscous more evenly.

Let the couscous sit for about 5 minutes, allowing it to absorb all the flavorful water and steam. After this time has passed, fluff the couscous gently with a fork to separate any clumps and serve hot alongside the olives and sun-dried tomato mixture.

* Add couscous and cook for about 810 minutes or until it’s tender and fluffy.

To prepare a delicious *Couscous*, start by rinsing it under cold water, then drain well to remove excess moisture.

Next, combine 1 cup of *couscous* with 2 cups of water in a medium saucepan.

Bring the water to a boil over high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.

Allow the mixture to simmer for about 8-10 minutes, or until the *couscous* is tender and fluffy.

While the *couscous* is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add 1/4 cup of chopped fresh parsley and 1 minced garlic clove to the skillet and cook for 1 minute, until fragrant.

Then add 1 can (14.5 oz) of *olives*, pitted, to the skillet and cook for an additional 2-3 minutes, until heated through.

Finally, stir in 1/4 cup of sun-dried tomatoes, chopped, and season with salt and pepper to taste.

Serve the *couscous* alongside the *olive* and *sun-dried tomato* mixture, garnished with additional parsley if desired.

* Drain the excess water and fluff with a fork.

To prepare couscous for the **Couscous with Olives and Sun-Dried Tomato** recipe, follow these steps:

Drain the excess water

• After cooking the couscous, carefully pour it into a colander or fine-mesh strainer.
• Allow the excess water to drain completely. You can also gently press on the couscous with your hands to remove any remaining liquid.

Fluff the couscous

• Once the excess water has been removed, use a fork to fluff up the couscous. Hold the fork horizontally and gently scrape through the couscous in a zig-zag motion.
• This helps to separate the individual grains of couscous and prevents them from sticking together.

By following these simple steps, you’ll be able to prepare perfectly cooked couscous for your **Couscous with Olives and Sun-Dried Tomato** dish. The fluffed couscous will help the flavors of the olives, sun-dried tomatoes, and other ingredients to meld together beautifully, creating a delicious and authentic North African-inspired meal.

Serving and Presentation

Combine Olives, Sun-Dried Tomatoes, and Couscous

The art of serving and presentation plays a vital role in elevating the humble dish of couscous with olives and sun-dried tomatoes into an impressive and inviting meal that will delight your guests.

Start by presenting the steaming hot couscous on a large, elegant platter or individual plates. You can create a visually appealing arrangement by mounding the couscous slightly to one side of the plate, leaving a small space in the center for the other ingredients.

To add color and texture, scatter some pitted green and black olives around the couscous, arranging them in a harmonious pattern that catches the eye. You can also place a few slices of lemon on the side, adding a burst of citrus flavor to the dish.

Next, garnish the plate with sun-dried tomatoes that have been rehydrated and chopped into small pieces. These chewy, flavorful morsels will add depth and richness to the dish, and their bright red color will add a pop of vibrancy to the presentation.

To further enhance the presentation, sprinkle some fresh parsley or cilantro leaves around the plate, adding a fragrant and herbaceous note to the dish. You can also drizzle a small amount of extra virgin olive oil over the couscous, adding a touch of luxury and sophistication to the presentation.

Finally, consider adding some additional elements to the platter, such as grilled chicken or shrimp, roasted vegetables, or a sprinkle of crumbled feta cheese. These additions will not only add flavor and texture but also create a visually stunning arrangement that will impress your guests and leave them wanting more.

The key to creating an impressive presentation is to balance colors, textures, and flavors in a harmonious way that pleases the eye and tantalizes the taste buds. By combining couscous with olives, sun-dried tomatoes, and other ingredients in a thoughtful and creative manner, you can transform a simple dish into a culinary masterpiece that will be remembered for years to come.

* In a large serving bowl, combine cooked couscous, olive oil, green olives, black olives, and sundried tomatoes.

The art of serving and presentation plays a crucial role in elevating the culinary experience of any dish, including our featured recipe, Couscous with Olives and Sun-Dried Tomatoes. When it comes to presenting this delightful medley, there are several key considerations to keep in mind:

Serving Bowl Selection: Choose a large, shallow serving bowl that will allow the colors and textures of the ingredients to take center stage. A white or light-colored bowl is ideal, as it will provide a clean backdrop for showcasing the vibrant hues of the olives and sundried tomatoes.

Couscous Tossing Techniques: To create a visually appealing presentation, gently toss the cooked couscous with your hands or a spatula to separate the grains. This will help distribute the flavors evenly and prevent any clumps from forming.

Olive Arrangement: Arrange the olives in a decorative pattern on top of the couscous, creating a balanced and harmonious visual composition. You can use a combination of green and black olives to add depth and interest to the presentation.

Sun-Dried Tomato Placement: Scatter the sundried tomatoes throughout the dish, either on top of the couscous or interspersed among the olive arrangement. This will create a pop of color and add a burst of flavor to each bite.

Additional Tips for Enhancing Presentation:

• Consider garnishing with fresh herbs, such as parsley or thyme, to add a fragrant aroma and a touch of greenery to the dish.
• Drizzle a small amount of olive oil around the edges of the bowl to create a subtle shine and add visual interest.
• If desired, use edible flowers or microgreens as a garnish to add a whimsical touch to the presentation.

By following these guidelines for serving and presentation, you’ll be able to showcase your Couscous with Olives and Sun-Dried Tomatoes recipe in its best light, creating a truly memorable dining experience for yourself and your guests.

* Toss the mixture gently to ensure that all ingredients are well combined.

To serve the couscous with olives and sun-dried tomatoes, it’s essential to present it in an attractive and visually appealing manner.

The first step in serving this dish is to toss the mixture gently to ensure that all ingredients are well combined. This not only helps to distribute the flavors evenly but also adds a nice texture to the dish.

Next, transfer the couscous mixture onto a large serving platter or individual plates. You can use a serving spoon to shape the couscous into a neat mound or create a decorative pattern on the plate.

To add some visual appeal to the dish, you can garnish it with fresh herbs such as parsley or cilantro. Simply chop the herbs finely and sprinkle them over the top of the couscous mixture.

Another option is to add some garnishes made from ingredients like lemon wedges, olives, or sun-dried tomatoes. You can arrange these garnishes in a decorative pattern on top of the couscous or use them as a border around the edge of the plate.

Finally, serve the couscous with olives and sun-dried tomatoes hot, straight from the pot. This will help to bring out the flavors and aromas of the dish and make it more enjoyable for your guests.

Tips for presentation:

* Use a serving platter or individual plates that complement the colors and textures of the dish.

* Garnish with fresh herbs or ingredients to add visual appeal.

* Arrange garnishes in a decorative pattern or use them as a border around the edge of the plate.

* Serve hot, straight from the pot, for maximum flavor and aroma.

* Serve immediately.

Chef’s Tip: *Serving and presentation* are just as important as cooking when it comes to showcasing a dish like couscous with olives and sun-dried tomatoes.

The key is to balance the colors, textures, and flavors of each component on the plate. Here’s how to do it:

Serving Suggestions:

1. Couscous should be served immediately after cooking, while still fluffy and slightly warm.
2. Use a large, shallow bowl or platter to showcase the dish. This will help to create a visually appealing arrangement of ingredients.
3. Toss the cooked couscous with some olive oil, lemon juice, salt, and herbs (such as parsley or thyme) to add flavor and moisture.
4. Sprinkle chopped olives and sun-dried tomatoes over the top of the couscous. You can also use pitted green or black olives for added color and texture.
5. Add some crumbled feta cheese, if desired, to add a tangy and creamy element to the dish. This will also help to balance out the flavors of the olives and sun-dried tomatoes.

Tips for Garnishing:

• Chopped fresh parsley or thyme can be used as a garnish to add a pop of color and fragrance to the dish.
• Cut lemon wedges or slices can be added on top of the couscous for extra flavor and visual appeal.
• Sliced pomegranate seeds can be sprinkled over the top of the dish for a burst of juicy sweetness and color.
• A sprinkle of sumac or paprika can add a nice color and flavor contrast to the dish.

Remember, presentation is all about balance and harmony. Experiment with different garnishes and arrangements to find the look that works best for your couscous with olives and sun-dried tomatoes recipe!