If you a wondering what on earth “red Couscous” is, I named this recipe after my little munchkin. He loves this dish and calls it red couscous because the finished product is red from the tomatoes. Having a child has been and still is the most amazing experience. He makes me laugh everyday because of the cute little things that he says :-). But I digress. I decided to share this recipe with you because it is one of mine and my family’s favorites. A lot of people have never heard of couscous or if they have heard of it have never tried it. Growing up, couscous was a favorite Sunday dish in my household and it really is a shocker that I still like it.
Couscous is a Mediterranean grain and if you’ve ever been to a restaurant that specializes in Mediterranean cuisine that you have very likely encountered Couscous. You can find it in your grocery store in the rice or international aisle. Whole wheat couscous has more health benefits than regular couscous and is a good source of B Vitamins, Iron and Magnesium so if possible use whole wheat.Couscous cooks in just a few minutes and can be used with any dish that would normally require rice. You can cook it in water or with broth for some added flavor. I love adding different ingredients to it to make it more delicious and interesting and this recipe is an example. This recipe will pair really well with any of your favorite meat dishes and is also delicious on its own. I hope you enjoy it as much as I do.
Red Couscous Recipe
Ingredients: (Serves 4)
2 Cups Whole Wheat Couscous
2 Tablespoons Extra Virgin Olive Oil (EVOO)
1 28oz Can Crushed Tomatoes
1/2 Cup chopped Parsley
1 Cup Diced Onions
1 Teaspoon Dried Thyme
1 Teaspoon Dried Oregano
1 Teaspoon Paprika
1 Teaspoon Dried Basil
1 Tablespoon Minced Garlic
3 Cups Organic Bone Broth
1 Cup Frozen Mixed Vegetables (Thawed)
Salt and Pepper to taste
- Add the EVOO, Garlic and Diced Onions to a large saucepan on Medium High.
- Saute until the Onions are translucent, about 2 mins.
- Add the Parsley. Saute for about 1 min
- Add the Crushed Tomatoes and all the seasonings. Combine and cook for 3 mins on Medium High.
- Add the Bone Broth and bring the pot to a boil.
- Turn the heat down to Low and add the Couscous and cover the pot.
- Cook for about 15 minutes then add the Mixed Vegetables.
- Cover the pot and cook for another 5 to 10 mins.
- Add more Salt and Pepper if you think it needs it.
- Serve immediately.
This dish also keeps in the fridge for up to 5 days.
Give it a try and let me know what you think. Follow me on Instagram: @fitinstilettos and share pictures of your Red Couscous 🙂