Nutritious and full of flavour, this couscous makes a great side dish.

Prep time
10 mins
Cook time
25 mins
4 serves


  • 1½ cups vegetable stock
  • 1 tsp sea salt, divided
  • 1 cup pearl couscous (Israeli couscous)
  • 4 cups cherry tomatoes, cut in half
  • ½ cup kalamata olives, pitted, sliced
  • 1 red capsicum, sliced
  • ¾ cup crumbled feta
  • ½ cup minced shallots
  • 2 tsp minced garlic
  • 2 tbsp red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tbsp minced parsley
  • 1 tbsp sliced basil
  • Salt and pepper to taste

How to make:

  1. Bring stock and ½ teaspoon salt to a boil in a medium saucepan. Add couscous and reduce heat to a simmer.
  2. Cover and cook until the liquid is absorbed, about 10 minutes. Turn off the heat and let the couscous sit for 5 minutes, and then fluff with a fork and set aside.
  3. Combine the tomatoes, capsicum, olives, shallots, garlic, red wine vinegar, and ½ teaspoon salt in a medium bowl.
  4. Heat olive oil in a large pan over medium heat. Add the tomato mixture to the pan and sauté until tomatoes are softened and a sauce forms, 8 to 10 minutes.
  5. Add the cooked couscous, parsley, and basil and feta to the tomatoes, stir gently to combine.
  6. Taste and season with more salt and pepper to taste.