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One Pot Greek Couscous

This colorful dish is as vibrant in flavor as it looks! Our one pot Greek couscous is nourishing and refreshing. With the easiest prep and cleanup, we know you are going to love this simple recipe.

What is couscous

At a first glance, you might think couscous is a grain like rice or quinoa. While its size and shape fits in with the grain family, couscous is 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.

The flavor of couscous, similar to most pasta, is fairly mild. This means it lends itself well to sauces! It also means that couscous can absorb flavors of the food that it is cooked with. Because of that, we love making one pot meals with couscous!

Why we love one pot meals

We absolutely love our one pot meals here at Food Dolls! The main benefit is that it is a huge timesaver. Not only can you toss everything together as you prep, but you also only have a single dish at the end of the cooking process!

On top of saving time and mess, one pot pasta recipes are an incredible way to incorporate flavor into the dish. When cooking pasta in boiling water, you need to add a lot of salt so that the pasta absorbs some flavor. We use the same concept but cook our pasta in with the sauce components as well.

We find that this method adds a huge depth of flavor to the pasta. Especially since we use broth instead of water. The couscous gets to cook in the tomato sauce alongside the seasoning and ingredients in the recipe. Once you go one pot pasta, we promise you won’t go back!

For more delicious one pot pasta recipes, check out a list of our favorites here!

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.

How to make one pot greek couscous

  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!

One Pot Greek Couscous

You'll love this Greek-style couscous recipe! It's packed with flavor, vegan, and ready in less than 20 minutes!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course dinner
Cuisine greek
Servings 6
Calories
Ingredients
  
  • 16 oz pearl couscous or any small pasta shape
  • 15,5 oz canned chickpeas (rinsed and drained)
  • 1 cup pitted kalamata black olives
  • 1 1/4 cup grape tomatoes
  • 1 tsp kosher salt (to taste)
  • 1/2 tsp ground black pepper (to taste)
  • 1 tsp ground cumin
  • 8 oz tomato sauce
  • 3 cups low-sodium vegetable broth
  • 1/2 cup chopped Italian flat leaf parsley
  • feta crumbles for garnish (omit for vegan recipe)
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.
  • 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!
Keyword couscous recipe, dairy free one pot pasta, greek couscous recipe, meatless one pot pasta, one pot meal, one pot pasta
Tried this recipe?Let us know how it was!

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