Best 4 Vegetable Couscous With Black Olives Recipes

Tantalize your taste buds with a delightful culinary journey through the vibrant flavors of the Mediterranean with our Vegetable Couscous with Black Olives recipe. Embark on a sensory adventure as you explore the harmonious blend of tender vegetables, aromatic herbs, and the tangy zest of black olives, all perfectly complemented by the fluffy texture of couscous. This versatile dish offers a symphony of flavors, making it a perfect accompaniment to grilled meats, fish, or as a standalone vegetarian main course.

In addition to the main recipe, we present a delectable array of variations that cater to diverse dietary preferences and culinary desires. Indulge in a vegan delight with our Vegan Vegetable Couscous, where vegetable broth replaces chicken broth, ensuring a rich and flavorful experience without compromising on taste. For those seeking a gluten-free alternative, our Gluten-Free Vegetable Couscous offers a satisfying and inclusive option. And for those with a penchant for spicy cuisine, our Spicy Vegetable Couscous ignites the palate with a fiery kick, adding an extra dimension of excitement to this classic dish.

Each variation promises a unique gustatory experience, highlighting the versatility and adaptability of this beloved Mediterranean staple.

Here are our top 4 tried and tested recipes!

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories World Cuisine Recipes African North African Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

VEGETABLE COUSCOUS

Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

Steps:

In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

VEGETABLE COUSCOUS WITH BLACK OLIVES

Vegetable Couscous with Black Olives image

Categories Olive Tomato Side Sauté Vegetarian Quick & Easy Low/No Sugar Couscous Boil Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 11

Ingredients

1 cup water
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
2/3 cup couscous
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, chopped fine
1 plum tomato, seeded and cut into 1/2-inch dice
1/2 small zucchini, cut into 1/4-inch dice
3 Kalamata or other brine-cured black olives, pitted and cut into slivers
1 tablespoon chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
freshly ground black pepper to taste

Steps:

In a small saucepan bring water, salt, and 1 tablespoon oil to a boil and stir in couscous. Remove pan from heat and let couscous stand, covered, 5 minutes.
While couscous is standing, in a skillet sauté onion, garlic, tomato, and zucchini with salt to taste in remaining tablespoon oil over moderately high heat, stirring, until vegetables are tender, 3 to 4 minutes. Stir in olives, parsley, and pepper and remove skillet from heat.
Fluff couscous with a fork and stir into vegetables.

COUSCOUS WITH OLIVES AND LEMON

Couscous With Olives and Lemon image

From a saved page of an old Gourmet Magazine. I prefer to use Israeli couscous, the pearl type, however you need to check package directions for additional cooking time. This was a great side dish for "Recipe#60524" Marinated Lamb Chops. I also used kalamata olives and skipped the salt.

Provided by NurseJaney

Categories Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons garlic, minced
3 tablespoons olive oil
1 3/4 cups vegetable broth
1/4 teaspoon salt
1 1/2 cups couscous
16 black olives, pitted and coarsely chopped
1/2 cup flat leaf parsley, chopped
1 1/2 teaspoons lemon zest, finely grated

Steps:

Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
Add water and salt and bring to boil.
Stir in remaining ingredients, cover pan and remove from heat.
Let stand 5 minutes.
Fluff with fork.

Tips:

For the best results, use fresh, high-quality vegetables.
If you don't have any black olives, you can substitute another type of olive, such as Kalamata or green olives.
You can also add other vegetables to this recipe, such as chopped zucchini, carrots, or bell peppers.
If you don't want to use vegetable broth, you can use water instead.
Serve this dish immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This vegetable couscous with black olives is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with vegetables, protein, and fiber, and it is also low in calories and fat. This dish is also very versatile, and you can easily add or remove ingredients to suit your taste. So next time you are looking for a healthy and satisfying meal, give this vegetable couscous a try.