Sun-Dried Tomato Couscous

A recipe for Sun-Dried Tomato Couscous! Light and fluffy couscous is tossed with sun-dried tomatoes, feta, and parsley.

I first came across the idea for this Sun-Dried Tomato Couscous over on Munchin with Munchkin (no longer active) and it is such a quick and easy side packed with flavor. Overall, the ingredients come together in about 20 minutes with minimal cooking.

Soak the couscous in just boiled water with olive oil and salt until puffed, about 5 minutes, then fluff with a fork.

Toss the prepared couscous with sautéed onions, sun-dried tomatoes, and garlic until well combined. Flavor to taste with lemon juice/zest, dried oregano, salt, pepper, parsley, and crumbled feta.

I prefer the Sun-Dried Tomato Couscous warm, but it can also be prepared up to a day in advance, stored in the refrigerator in an airtight container, and served cold.

A Few Tips

Fluff the couscous well with a fork to break up any large pieces before tossing with the rest of the ingredients.

Want a little heat? Chop a red/green chili pepper and cook along with the onion and sun-dried tomatoes or stir in a large pinch of red pepper flakes.

Other delicious additions include arugula, bell peppers, sliced green onions, red onions, basil, or other greens. For a little added texture, you can even toss in some toasted pine nuts.

Adjust the salt and pepper to taste. Remember the feta will also have a bit of salt.

As you sprinkle the dried oregano, crumble it between your fingers to help release the flavor.

For a vegan option, omit the feta.

Notable Ingredients

Use the Moroccan-style couscous for this recipe, not the larger pearl couscous. This type of couscous is made up of very tiny rolled pieces of a semolina-based dough. It cooks quickly by steaming or soaking for a few minutes in just boiled water/stock.

Moroccan couscous can be found in the grain section of larger American supermarkets.

Use sun-dried tomatoes packed in olive oil. It will help add more flavor.

If possible, crumble in a good quality block of Greek feta (φέτα) soaked in brine and made with sheep’s milk (with maybe a little goat milk). I have been able to find it in the specialty cheese section of larger American grocery stores or markets with Eastern European/Mediterranean ingredients.

Looking for more recipes with couscous?

Try my:

• Pearl Couscous with Mushrooms
• Yellow Couscous
• Pearl Couscous Salad

This recipe was originally posted in March 2014 and updated in August 2023.

Sun-Dried Tomato Couscous Recipe

Adapted from Munchin with Munchkin

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5 from 5 votes

Sun-Dried Tomato Couscous

A recipe for Sun-Dried Tomato Couscous! Light and fluffy couscous is tossed with sun-dried tomatoes, feta, and parsley.

Course Side Dish

Cuisine N/A

Keyword cheese, couscous, feta, lemon, side, sun-dried tomato, tomato

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Ingredients

Couscous:

• 1 1/2 cups (355 milliliters) water
• 1 tablespoon (15 milliliters) olive oil
• 1/2 teaspoon salt
• 1 1/2 cups (265 grams) Moroccan couscous

To assemble:

• 2 tablespoons (30 milliliters) olive oil
• 1 onion peeled and finely chopped
• 6.7 ounces (190 grams) sun-dried tomatoes packed in oil drained and chopped
• 2 garlic cloves peeled and minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Zest from 1 lemon
• 1/4 cup (60 milliliters) freshly squeezed lemon juice
• 1/3 cup (9 grams) fresh parsley finely chopped
• 4 ounces (113 grams) feta crumbled

Instructions

To cook the couscous:

• Place the water, 1 tablespoon (15 milliliters) olive oil, and 1/2 teaspoon salt in a medium pot over high heat.
• Once the mixture comes to a boil, remove from heat, add the couscous, cover, and set aside until all the water has been absorbed and the couscous is puffed, about 5 minutes.

To assemble:

• Drizzle the 2 tablespoons (30 milliliters) olive oil in a large skillet over medium heat.
• Add the onion and sun-dried tomatoes and cook, stirring occasionally, until heated through and beginning to soften, about 2 minutes.
• Stir in the garlic and cook until just fragrant, about 30 seconds to 1 minute.
• Season with the oregano, salt, and pepper.
• Fluff the couscous with a fork, then add to the pan and toss with the vegetables.
• Stir in the lemon zest and juice, then the parsley and crumbled feta.
• Adjust seasonings to taste and serve immediately.