Tomato Couscous with Black Olives and Basil

  • serves 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

12 Ratings
Directions for: Tomato Couscous with Black Olives and Basil


1 cup couscous

1 ½ cup tomato juice

1 17 oz can chickpeas, drained

½ cup Calamata olives, pitted and chopped

1 bunch basil leaves, sliced thinly

Salt and pepper


1. Put couscous into a medium sized bowl.

2. Heat tomato juice to a simmer and pour over couscous.

3. Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.

4. Remove plastic and fluff with a fork.

5. Stir in chickpeas, olives, basil and season with salt and pepper.

See more: Quick and Easy, Side, Steam, Tomatoes, Herbs, Rice/Grain, Olives


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