Easy One-Pot Couscous with Pearl Tomatoes and Leeks
I’m a carb-loving girl (probably not a surprise if you’ve been here for a while!), so my pantry always has a plethora of pasta, rice, and, of course, couscous. Couscous is the perfect combination of rice and pasta and a delicious alternative to both! This easy one-pot couscous with pearl tomatoes and leeks has been on repeat in my house for years. The Israeli couscous makes this a hearty dish, and, together with the spices, leeks, and tomatoes, it is a one-pot recipe that’s perfect for a weeknight side dish or main course! If you’re a big fan of couscous too, you’ll definitely need to make One skillet crispy herb chicken with couscous, baked shrimp and feta with couscous, slow roasted salmon with wilted kale and tomato couscous, or Mediterranean couscous.
I make some form of couscous every week, and some weeks, I’ll even make it 2 or 3 times. You could say my husband and I are slightly obsessed. I love coucous because it’s filling, easy to make, doesn’t take a lot of time, is equally delicious at room temperature as it is hot, and it’s highly adaptable.
It’s a perfect recipe to use up the leftover veggies in your fridge. Or for a main dish, add slices of roast chicken or grilled salmon.
This version has been on repeat for months in my house and is so ridiculously good!! The leeks provide a soft, mellow onion flavor, and the tomatoes get all squidgy and juicy, releasing their sweetness into every bite.
Some days, I’ll mix it up and sauté fennel with the leeks or stir in roasted eggplant or zucchini. It’s a great vegetable dish that you can amp up with more vegetables to make a hearty vegetable main dish, or serve it as a side dish with your favorite steak, grilled chicken or roasted salmon.
Why You’ll Love This Recipe
Big on flavor — Between the mild onion flavor of the leeks, the sweet flavor of the tomatoes, and the herbaceous flavor from the za’atar, this dish is packed with flavor!
Quick — What’s better than a dish that’s ready in under 30 minutes! There’s minimal prep and the couscous literally cooks itself, so this dish comes together fast.
One Pot — This dish only uses one pot which will save you the time and hassle of washing a bunch of dishes.
Versatile — Skies the limit when it comes to variations! Add different vegetables, play around with different spices…..let your creativity (and your cravings) guide you!
Ingredients
Israeli couscous – I love Israeli couscous, which is also called pearl couscous. It’s made up of tiny balls (that look like little pearls) of semolina flour (which makes it a type of pasta) and differs from the smaller, finer Moroccan couscous. It cooks quickly and benefits from toasting first to allow the spheres to open up and absorb the flavors of whatever ingredients you add. Unlike regular couscous, which is added to boiling broth so the broth absorbs into the couscous, making it fluffy, Israeli couscous is first toasted and then the broth gets added. Instead of a fluffy texture, you’ll get a texture similar to that of pasta.
Leek: Leeks bring a mild, onion-like flavor that’s sweeter and more delicate than an onion. They add a subtle depth that doesn’t overpower the dish.
Cherry Tomatoes (also called pearl tomatoes): Tomatoes add acidity and sweetness to the dish. As they cook, they become jammy and release their sweet juices that mix into the couscous to add flavor.
Za’atar: This Middle Eastern spice blend is a game-changer. It’s one of my absolute favorite spice blends to use! The earthy mix of thyme, sumac, and sesame seeds adds an herby kick and a delicious depth of flavor to the dish.
Extra virgin Olive Oil: Not only does this prevent the ingredients from burning, it adds another layer of dimension.
Ghee: Clarified butter, or ghee, adds a rich, nutty flavor that’s more intense than regular butter. It has a higher burn point than regular butter, so use it when you’re cooking at high heat to prevent your ingredients from burning.
Chicken Broth or Chicken Stock: Cooking couscous in chicken broth (or stock) instead of water infuses every grain with savory flavor. It’s the foundation that transforms couscous from a simple side into something heartier and more flavorful.
Butter: Butter adds creaminess and a luxurious mouthfeel to the dish. It will give your couscous that smooth, buttery finish that makes everything taste richer.
Garlic: Minced garlic adds a punch of flavor…..and what dish isn’t enhanced by some garlic, right?
Italian Flat Leaf Parsley: Flat-leaf parsley adds a fresh, herbaceous note.
Chives: With their mild, oniony flavor, chives offer a subtle but fresh contrast. Sprinkle them on top of your couscous for a light, bright finish that complements the other flavors.
Lemon Zest: A sprinkle of lemon zest brings a burst of citrusy brightness, lifting the whole dish.
Let’s Make This Step by Step!
Step One: Melt the olive oil and ghee over medium-high heat in a medium pot. Add the leeks and tomatoes and sauté until they start to soften. Add the garlic and za’atar and sauté for another minute.
Step Two: Add the couscous and stir. Toast the couscous for 2-3 minutes.
Step Three: Add the broth and butter, bring to a boil, cover and simmer all the ingredients until the couscous is fully cooked, about 20 minutes.
Step Four: Give the the couscous a stir and stir in parsley, chives and lemon zest.
Flavorful Substitutions and Additions
Can you make this with any type of couscous: YES! This recipe works with all couscous! The only difference is if you’re using the finer couscous (also called Moroccan couscous), you don’t need to toast it first. The reason you should toast your pearl couscous is to enhance its natural nutty flavor. Moroccan couscous cooks much faster than pearl couscous, so if you’re using finer couscous, bring it to boil, then turn off heat and set it aside, covered. After 5 minutes, fluff it with a fork and you’re good to go! My 2 favorite brands of couscous are Bob’s Red Mill and Trader Joe’s.
Vegetarian Option: Use vegetable broth instead of chicken broth.
Chicken: To make this an even heartier meal add grilled or baked chicken breast, or shred a rotisserie chicken.
Vegetables: Add roasted red or yellow bell peppers, carrots, eggplant, cucumber, zucchini, caramelized onions, Persian cucumbers.
Beans: Add garbanzo beans/chickpeas, cannellini beans or your favorite white beans.
Cheese: Sprinkle the finished dish with feta or goat cheese.
Scallions: Chop up scallions/green onions and use as a garnish for an extra pop of garlicy onion flavor.
White Wine: When you’re sautéing the leeks and tomatoes, just when they’re about done, add a generous splash of wine. This will bring acidity and depth to your dish, and when added to the couscous, leeks and tomatoes, rounds out the flavor.
Lemon Juice: Add a squeeze of lemon juice to the leeks and tomatoes to add acidity and brightness.
Pine Nuts: Toast some pine nuts and sprinkle on top for some crunch.
Tomatoes: Any tomato works with this dish – grape tomatoes, Roma tomatoes, even sundried tomatoes.
Olives: Mix in kalamata olives, Castelvetrano olives or your favorite mix of olives to the cooked couscous.
Expert Tips
Wine: If you add a splash of wine, use a wine you’d also drink. It doesn’t have to be expensive, but it does have to be wine you’d enjoy drinking.
Toast the couscous: It only takes a few minutes, so keep an eye because you don’t want it to burn. You’ll start smelling its toasty aroma and then you know it’s time to add the rest of the ingredients.
Garlic: To avoid it burning, add it after the leeks and tomatoes are almost done. And when you add it, sauté just until you can smell it. That’s when you know it’s time to add the couscous to the pot.
How to Store and Tips for Leftovers
This stores beautifully in your refrigerator for up to a week. Enjoy it for an easy weekday lunch (this was a favorite of both my kids!), or pair with roast chicken for a delicious dinner.
Thanks so much for stopping by!! If you make this, or any of my other recipes, I’d love if you’d take a quick second to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review! You’ll be helping other hungry readers who stop by…..and also help me grow my blog! ❤️
