Israeli Couscous with Chunky Tomato Sauce: A Mediterranean Hug in a Bowl

There’s something profoundly comforting about a dish that marries the delicate chew of Israeli couscous with a robust, vibrant tomato sauce. I recall one particularly crisp autumn evening, the kind that hints at winter’s embrace, when I first stumbled upon this recipe. It wasn’t just about the ingredients; it was the promise of a quick yet deeply satisfying meal that could transport me to sun-drenched shores. The aroma of simmering tomatoes, fragrant basil, and earthy thyme filled my kitchen, weaving a tapestry of flavors that felt both familiar and excitingly new. It’s a dish that reminds me that sometimes, the simplest combinations yield the most profound culinary joys, offering a warm hug in a bowl.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Vegan (can be made vegetarian with chicken broth)

Ingredients

This recipe is a beautiful balance of pantry staples and fresh herbs, creating a dish that’s both accessible and elegant.

• 1 ¾ cups vegetable broth (or chicken broth for a non-vegan option)
• 1 cup couscous (Israeli or Pearl Couscous)
• 1 pinch saffron, crushed (optional, but highly recommended for its unique flavor and color)
• 1-2 tablespoons pine nuts, toasted
• 3 scallions, trimmed and thinly sliced (both white and green parts)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 (28 ounce) can plum tomatoes, roughly chopped, with their juice
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• ¼ teaspoon crushed red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper, to taste

Equipment Needed

While this dish is straightforward, having the right tools makes the process even smoother.

• Small saucepan (for cooking couscous)
• Medium saucepan (for making the tomato sauce)
• Baking dish (to hold the couscous)
• Aluminum foil
• Measuring cups and spoons
• Knife and cutting board
• Spatula or spoon for stirring

Instructions

Crafting this delightful meal is a simple yet rewarding process. Follow these steps for a flavorful and satisfying experience.

1. In a small saucepan, heat 1 ½ cups of the vegetable broth until it reaches a gentle simmer over medium heat.
2. Once simmering, stir in the couscous and the crushed saffron (if using).
3. Remove the saucepan from the heat. Cover it tightly and allow it to sit undisturbed until all the liquid is absorbed, which should take about 5 minutes. This steaming method ensures perfectly cooked, fluffy couscous.
4. While the couscous is steaming, transfer the plumped couscous to a baking dish.
5. Gently stir in the toasted pine nuts and the thinly sliced scallions into the warm couscous.
6. Cover the baking dish with aluminum foil to keep the couscous warm and set it aside. (A quick note on toasting pine nuts: Preheat your oven to 350°F (175°C) and spread the pine nuts on a small baking sheet. Cook for about 5 minutes, watching them closely as they can burn quickly, until they are fragrant and lightly golden.)
7. Now, in a medium saucepan, heat the remaining ¼ cup of broth over medium heat.
8. Add the diced onion and minced garlic to the saucepan. Cook, stirring occasionally, until they are tender and softened, which should take about 5 minutes.
9. Roughly chop the plum tomatoes (if they are whole). Add the chopped tomatoes and their accompanying juice to the saucepan with the softened onions and garlic.
10. Stir in the chopped fresh basil, chopped fresh thyme, and the crushed red pepper flakes.
11. Allow the sauce to cook over medium heat, stirring occasionally, until it thickens to your desired consistency. This will take approximately 20 minutes. The tomatoes will break down, creating a rich, chunky sauce.
12. Season the tomato sauce generously with salt and freshly ground black pepper to taste.
13. Pour the warm, chunky tomato sauce directly over the prepared couscous in the baking dish.
14. Serve immediately. This dish is best enjoyed fresh, allowing the flavors to meld beautifully.

Expert Tips & Tricks

Elevate your Israeli couscous experience with these professional insights.

• Toasting Pine Nuts: Don’t skip this step! Toasting brings out the nutty aroma and flavor of pine nuts, adding a delightful crunch. Keep a close eye on them as they toast very quickly.
• Saffron’s Subtle Magic: If you can find saffron, it’s worth the effort. Just a pinch imparts a beautiful golden hue and a distinctive, slightly floral note that complements the tomatoes perfectly. Make sure to crush it between your fingers to release its essence.
• Fresh vs. Dried Herbs: While dried herbs are convenient, fresh herbs offer a brighter, more vibrant flavor. If using dried, remember that they are more potent; use about one-third the amount of fresh herbs.
• Broth Choice: Vegetable broth keeps this dish vegan and lighter. However, using a good quality chicken broth will add another layer of savory depth if you’re not adhering to a vegan diet.
• Couscous Texture: Israeli couscous, also known as pearl couscous, has a larger, chewier texture than traditional couscous. The steaming method ensures it’s perfectly cooked and not mushy.

Serving & Storage Suggestions

This dish is a star on its own, but it also pairs wonderfully with a variety of accompaniments.

Serve the Israeli couscous with the chunky tomato sauce piled generously on top, allowing the sauce to meld into the fluffy grains. Garnish with a little extra fresh basil or a sprinkle of pine nuts for added visual appeal and texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While couscous can sometimes absorb liquid and become a bit drier upon reheating, this sauce-laden version holds up well. To reheat, gently warm it in a saucepan over low heat, adding a splash of water or broth if needed to loosen it up. Alternatively, you can microwave it, stirring halfway through. It’s not recommended to freeze this dish, as the texture of the couscous may change significantly.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, assuming 4 servings.

Nutrient	Amount per Serving	% Daily Value
Calories	227 kcal	11%
Total Fat	2.2 g	3%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	17.2 mg	1%
Total Carbohydrate	45 g	16%
Dietary Fiber	5.4 g	19%
Sugars	6.4 g	7%
Protein	8.1 g	16%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

Feel free to personalize this dish to your liking!

• Add Vegetables: Wilt in some spinach or kale during the last few minutes of the sauce cooking, or stir in roasted zucchini or bell peppers.
• Protein Boost: For a non-vegan variation, consider adding crumbled feta cheese or a dollop of Greek yogurt as a topping. Toasted chickpeas can also add a lovely texture and plant-based protein.
• Spice Level: Adjust the crushed red pepper flakes to your preferred heat level. For a milder flavor, omit them entirely.
• Herbs: Experiment with other Mediterranean herbs like oregano or marjoram.

FAQs

Q: Can I use regular couscous instead of Israeli couscous?
A: Yes, you can, but the texture will be different. Regular couscous cooks much faster and has a finer grain. Follow the package directions for cooking regular couscous.

Q: What’s the best way to toast pine nuts if I don’t have an oven?
A: You can toast pine nuts in a dry skillet over medium-low heat, stirring frequently, until fragrant and lightly golden. This usually takes about 3-5 minutes.

Q: Is saffron absolutely necessary for this recipe?
A: While saffron adds a beautiful color and a unique, subtle flavor, the dish will still be delicious without it. You can omit it if it’s not available or too costly.

Q: How can I make this dish more filling?
A: You can increase the portion of couscous or add more vegetables like roasted eggplant or zucchini to the sauce. Serving it with a side of grilled halloumi or a simple green salad would also make it more substantial.

Q: Can I make the tomato sauce ahead of time?
A: Yes, the tomato sauce can be made a day or two in advance and stored in the refrigerator. Reheat it gently before pouring over the couscous.

Final Thoughts

This Israeli couscous with chunky tomato sauce is more than just a recipe; it’s an invitation to savor simple, honest flavors. It’s the kind of dish that graces weeknight tables with ease and elegance, proving that a truly satisfying meal doesn’t need to be complicated. I encourage you to gather these few, wonderful ingredients, embrace the straightforward process, and let the aromas fill your home. When you take that first bite, I hope it brings you the same sense of warmth and contentment it brings me. Share it with loved ones, or savor it as a quiet moment of culinary pleasure.