Couscous with Cherry Tomatoes



  • 1/3 cup water
  • 1/4 cup dry whole wheat couscous
  • 1 1/4 tsp. extra-virgin olive oil, divided use
  • 1 tsp. fresh lemon juice
  • 1/4 cup cherry tomatoes, sliced into halves (or ½ cup quartered tomatoes)
  • 3 oz. sliced mushrooms
  • 2 fresh mint leaves, chopped
  • 2 tsp. chopped Italian parsley
  • Sea salt (to taste; optional)
  • Cracked black pepper (to taste; optional)


  1. Bring water to boil in a large pot over high heat.
  2. Add couscous. Reduce heat to low; cook, stirring frequently, for 1 to 3 minutes, or until the couscous is fluffy and water is absorbed. Remove from heat.
  3. Combine couscous, 3 tsp. oil, and lemon juice in a medium serving bowl; mix well. Set aside.
  4. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
  5. Add mushrooms; cook for 5 to 6 minutes or until mushrooms release liquid. Remove from heat.
  6. Add tomatoes, mushrooms, mint, and parsley to couscous; toss gently to blend.
  7. Season with salt and pepper if desired.

Couscous with Cherry Tomatoes

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *