Whole wheat pearl couscous and Moroccan flavors come together with green olives in this easy, oil-free recipe. Use as a base for Moroccan Tagine for a healthy vegan dinner.
EASY Servings: 4 Ready In: 12 minutes
1 cup whole wheat Israeli (pearl) couscous
6 oz. pitted green olives, sliced
2 tbsp. fresh parsley, chopped
Salt and pepper, to taste
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To toast couscous: Place couscous in a dry pot over medium heat. Toast for a few minutes, tossing often, just until slightly darkened.
To cook and finish: Add 1 cup water, cover, and simmer on low for about 7-8 minutes.
Meanwhile, drain the olives. Slice, if necessary.
When couscous is done, it will be tender, but not mushy.
Drain off any excess water.
Combine couscous with olives and parsley.
Taste and add salt and pepper as needed.
Chef's Tips: It's best to keep this neutral (underseasoned a bit), especially if serving with a flavorful or spicy tagine.
Amount Per Serving (1/4 recipe, about 3/4 cup)
Calories From Fat (18%) 38.21
% Daily Value
Total Fat 4.48g 7%
Saturated Fat 0.58g 3%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 374.16mg 16%
Potassium 15.64mg <1%
Total Carbohydrates 37.98g 13%
Fiber 5.18g 21%
Protein 6.34g 13%
Calcium 39.22mg 4%
Iron 16.4mg 91%
Vitamin A IU
Vitamin C 1.14mg 2%