Dive into a burst of colors and flavors with our One Pot Greek Couscous! It’s not just a pretty face; this dish is a refreshing and nourishing addition to your dinner table. The best part? The prep is a breeze, and cleanup is a cinch. We’ve mastered the art of simplicity in this recipe, and we’re pretty sure you’re going to fall head over heels for it!

a spoon scooping up a serving of one pot Greek couscous

What is couscous

Couscous might look like it belongs to the grain family, but surprise, surprise—it’s not a grain!

Couscous is actually a pasta, sometimes also called pastina (which translates to small pasta in Italian). Durum wheat semolina flour is gently rolled with water to create small balls of pasta. Some types of couscous are also made from sorghum, millet or bulgur.

Couscous is like the chameleon of the culinary world! Much like other pastas, it rocks a mild flavor profile, making it the ultimate canvas for saucy masterpieces. But here’s the magic trick — couscous isn’t just a passive player; it’s a flavor sponge. It absorbs and harmonizes with the flavors of the dish. Because of that, we love making one pot meals with couscous!

Why we love one pot meals

Here at Food Dolls, we’re unapologetic fans of our one-pot wonders! Why? Well, apart from being downright delicious, they’re time-saving champs. Who needs the hassle of multiple pots and pans when you can whip up a culinary masterpiece in just one?

On top of saving time and mess, one pot pasta recipes are an incredible way to incorporate flavor into the dish. At Food Dolls, we’ve cracked the code for an extra punch of deliciousness by swapping out the water for broth in our one-pot pasta. Then, in this recipe, the couscous also gets to cook in the tomato sauce alongside the seasoning and ingredients in the recipe. The result? A pasta dish with a depth worthy of a standing ovation.

Once you go one pot pasta with recipes like one pot hummus pasta, one pot creamy pesto pasta, and this one pot Greek couscous, we promise you won’t go back. And for more delicious one pot pasta recipes, check out a list of our favorites here!

overhead image of a pot of Greek couscous

What if I don’t like olives?

Olives are one of the most divisive ingredients out there! You either love them or you hate them. We get it.

If you are not a fan of the briny, and sometimes overpowering, punch of flavor feel free to leave out the olives. This one pot couscous will still be absolutely delicious!

On the other hand, if you like the flavor of olives but don’t have any black olives at home we have some easy swaps for you! You can use any other kind of olive in its place. Or you can try capers or anchovies since they have a similar flavor profile as well.

Should I use dried or canned chickpeas?

Short answer: you can use either!

Chickpeas can come either dry or in a can, and both storage methods give chickpeas a super long shelf life. At the end of the day, whether you use chickpeas that are dry or in a can, they will taste the same in this recipe.

The positive side of using canned chickpeas is that there is no prep time needed! All you need to do is open the can, strain the liquid (which is called aquafaba), and give the chickpeas a quick rinse. The only real negative of using canned chickpeas is that they tend to have a high sodium content. This is because of the preservation method used when canning food.

Alternatively, dried chickpeas are more time consuming because you need to rehydrate them before eating them. Dried chickpeas are rock hard, and can crack a tooth if they are not rehydrated!

To rehydrate chickpeas, all you need to do is:

  • Measure 1/3 of the amount of chickpeas the recipe calls for. This accounts for the growth during rehydration – chickpeas can triple in size!
  • Add the dried chickpeas to a bowl and fill the bowl with water or broth. You want the liquid to come up about an inch or two above the chickpeas.
  • Rehydrate on the counter or in the fridge. If you live in a warm, humid environment without A/C we recommend rehydrating in the fridge! We also recommend rehydrating in the fridge if you are using broth.
a bowl of Greek couscous topped with crumbled feta and fresh herbs with a spoon sticking out

How to make one pot Greek couscous

No complicated maneuvers here — just toss everything in one pot, and voilà! In no time, you’ll have a delightful Greek-inspired couscous that’s easy-peasy, and oh-so-satisfying!

  1. Add couscous to a medium stock pot, followed by the tomatoes, chickpeas, cumin, salt, pepper, olives, tomato sauce, and broth. Bring the liquid up to a simmer.
  2. Cover and cook over medium heat until the liquid is mostly absorbed. This will cook in approximately 10-12 minutes. You don’t want it to be fully dry though, since this will become your sauce!
  3. Serve with a sprinkle of feta and parsley!

How to store your leftovers

You can store this in an airtight container in your refrigerator for 3-5 days, or in your freezer for up to 3 months. We recommend adding a tablespoon of water per serving anytime you reheat pasta. This helps to prevent the sauce from drying!

a bowl of one pot Greek couscous topped with feta and fresh herbs

One Pot Greek Couscous

5 from 1 vote
Author: Food Dolls
Servings: 6 servings
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
You’ll love this Greek-style couscous recipe! It’s packed with flavor, vegan, and ready in less than 20 minutes!

Ingredients  

  • 16 ounces pearl couscous or any small pasta shape
  • 1 1/4 cup grape tomatoes
  • 15.5 ounces canned chickpeas rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt to taste
  • 1/2 teaspoon ground black pepper to taste
  • 1 cup pitted kalamata black olives
  • 8 ounces tomato sauce
  • 3 cups low-sodium vegetable broth
  • feta crumbles for garnish omit for vegan recipe
  • 1/2 cup chopped Italian flat leaf parsley

Instructions 

  • Add couscous to a medium stock pot, followed by the tomatoes, chickpeas, cumin, salt, pepper, olives, tomato sauce, and broth. Bring the liquid up to a simmer.
    16 ounces pearl couscous or any small pasta shape, 1 1/4 cup grape tomatoes, 15.5 ounces canned chickpeas, 1 cup pitted kalamata black olives, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon ground cumin, 8 ounces tomato sauce, 3 cups low-sodium vegetable broth
  • Cover and cook over medium heat until the liquid is mostly absorbed. This will cook in approximately 10-12 minutes. You don’t want it to be fully dry though, since this will become your sauce!
  • Serve with a sprinkle of feta and parsley!
    1/2 cup chopped Italian flat leaf parsley, feta crumbles for garnish

Video

Equipment

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 75g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1134mg | Potassium: 462mg | Fiber: 9g | Sugar: 3g | Vitamin A: 948IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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2 Comments

  1. 5 stars
    I work in EMS and this one pot meal was so delicious!!! Everyone at the station loved it! Full of flavor and quick and easy to make!!