Couscous with Goat Cheese and Tomatoes

This recipe is so easy.
And can be changed up in so many different ways…Orzo with feta and tomatoes, ditalini with parmesan and roasted zucchini…you get the idea.
Another plus? It can be served hot or cold and is delicious either way!
Couscous with Goat Cheese and Tomatoes
Author: Emily Goodman
  • 1.5 cups of Israeli couscous
  • 1 and 3/4 cups of boiling water (or chicken/vegetable stock)
  • 1 shallot minced
  • 1-2 tablespoons of olive oil
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup parsley, chopped
  • 1/2 cup goat cheese
  • Salt and pepper to taste
  1. In a dry pot over a medium heat toast the couscous until it starts to brown.
  2. Add the boiling water (or chicken/vegetable stock) to the toasted couscous. Turn the heat to low, cover and let simmer for 8-10 minutes, or until all the liquid is absorbed.
  3. While the couscous is cooking mince the shallot and sauté in a few tablespoons of olive oil until translucent. Set aside.
  4. When all of the liquid has absorbed into the couscous uncover and turn off the heat. Add the tomatoes, goat cheese, shallot and parsley. Season with salt and pepper if needed.
If the mixture seems a little dry add water or stock until it is the consistency you like.




That’s it! So easy and you can add any ingredients that you like 🙂

What would your perfect combination be?

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