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Tomato Couscous with Black Olives and Basil

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Angus Hughson

Sauvignon Blanc, Chardonnay and Pinot Noir are the best wines to pair with Tomato Couscous with Black Olives and Basil.

 
 

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Posted by SkyNorth • 7w ago • Report
Why is it called tomato couscous with Black Olives and Basil when Kalamata olives are purple, and in fact the photo shows green olives? It's a nice recipe, but i wouldn't use tomato juice because for one thing, heating it to the temperature that will cook your couscous actually spoils the flavour of the tomato juice - surely everyone knows you should never boil tomatoes?! Also, steaming couscous is the best method of making it, rather than allow it to sit in hot liquid, where it can become soggy, and in fact in your photo, the couscous does look a bit "wet". Far better to steam the couscous then maybe add some chopped up (previously soaked) sundried tomatoes and/or a bit of harissa or tomato paste. Couscous is something which is much abused in "Western" cultures, and there's no need to really because it is very easy to make it properly. Throwing it a bowl of liquid is very lazy! If North Africans living in small villages without the benefit of fitted kitchens and so forth, can produce the most amazing couscous you ever tasted, then there is no excuse for we "civilised" people not to.
I hasten to add i have been guilty of this myself in the past, but believe me, the difference if you take the time and bother to steam it, then you won't ever go back to just adding hot liquid.
And just a note, to finish: basil should never be sliced, it should be ripped, which releases the oils much better. (A bit like crushing, as opposed to slicing, garlic)