Couscous With Tomatoes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3plum tomatoes, about ¼ pound
- 2tablespoons butter
- ½cup finely chopped onion
- ¼teaspoon thread saffron
- Salt to taste if desired
- Freshly ground pepper to taste
- 1⅓cups water
- 1cup couscous
- 3tablespoons finely chopped fresh coriander
Nutritional analysis per serving (4 servings)
228 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away cores of tomatoes. Cut tomatoes into ¼-inch cubes. There should be about ¾ cup.
- Step 2
Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
- Step 3
Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.
Private Notes
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Comments
This was easy and satisfying. I used whole wheat couscous and added chickpeas to make it more of a main dish.