Couscous with Olive Oil
Quick answer
You can prepare it by lightly sautéing the couscous grains in olive oil and simmering them with vegetables. Adding plenty of fresh dill and lemon juice before serving will enhance the flavor.
- Total time
- 40 dk
- Servings
- 4
- Calories (est.)
- ~280 kcal
- Difficulty
- kolay
olive oil couscous · couscous recipe · mediterranean couscous
40 dk · 4 servings · 280 kcal
Ingredients
- 2 cups couscous pasta
- 1/2 cup olive oil
- 1 onion
- 2 cloves garlic
- 1 tomato
- 1 carrot
- 3 cups hot water
- 1/2 bunch dill
- Salt and black pepper
Method
- Finely chop the onion and garlic, and dice the carrot into cubes.
- Heat the olive oil in a wide pan and sauté the onions and garlic until translucent.
- Add the diced carrots and tomatoes, and sauté for another 3-4 minutes.
- Add the couscous pasta to the pot and stir with the ingredients for about 2 minutes.
- Add hot water, salt, and black pepper, then cover the pot.
- Simmer on low heat until the couscous absorbs the water, about 15-20 minutes.
- After removing from heat, stir in the chopped dill, let it rest, and serve cold.
Sautéing the couscous briefly in olive oil before adding water prevents the grains from sticking together.
FAQ
Is olive oil couscous eaten hot or cold?
Since it belongs to the olive oil dishes category traditionally, it is recommended to be served lukewarm or cold.
What other vegetables can be used in couscous?
Besides carrots and tomatoes, peas, zucchini, or eggplants also go very well with this recipe.
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