In My Kitchen: Tomato Basil Israeli Couscous [VEGAN]

Pasta and rice aren’t the only carb bases that are ideal for a weeknight dinner – Mediterranean couscous and Israeli couscous are other versatile grains. This one-skillet meal takes 20 minutes to cook and is hearty and healthy!

Active time: 15 min
Total time: 20 min

You’ll need:

  • 1 cup uncooked Israeli couscous
  • 1 3/4 cup unsalted vegetable stock
  • 1 pound cherry tomatoes, halved
  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon olive oil
  • Salt
  • Black pepper
  • 1/2 cup fresh basil leaves


  1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until translucent (about 3 minutes).
  2. Add garlic, stir for 1 minute. Add couscous and toast, about 2 minutes.
  3. Add tomatoes, vegetable stock, basil, 3/4 teaspoon salt and 1 teaspoon pepper. Cover and bring to a boil over high heat.
  4. Once boiling, reduce heat to medium. Simmer until liquid is absorbed and couscous is tender, about 10 minutes.
  5. Stir in additional 1/4 teaspoon salt. Serve.

Source: Adapted from a recipe by Southern Living

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