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Side view of couscous with pearl tomatoes and leeks in dark blue grey bowl with mustard colored linen towel

Easy One-Pot Couscous with Pearl Tomatoes and Leeks

A satisfying and filling one pot dish with sweet tomatoes and leeks that makes a delicious side dish or equally tasty main dish.
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Course: Side Dish
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 big spoonful ghee
  • 1 large leek white part only, thinly sliced
  • 1/2 pint small pearl tomatoes
  • 2 cups pearl couscous
  • 1 clove garlic , minced
  • 1 tablespoon Za'atar seasoning
  • 4 cups chicken broth
  • 2 tablespoons of butter
  • Fresh herbs to stir in at the end: Italian flat leaf parsley and chives
  • Fresh Lemon zest from 1/2 lemon

Instructions

  • In a large sauté pan, heat olive oil and ghee over medium heat until shimmering.
  • Add leek and tomatoes and sauté until softened, stirring occasionally, about 5 minutes.
  • When the tomatoes start to break down and the leeks soften, stir in the couscous.
  • Stirring often, toast the couscous until it smells fragrant and you notice it turns a light brown. This should take about 5-8 minutes.
  • Add the garlic and za'atar and stir to incorporate into the other ingredients. As soon as you smell the garlic (about 1-2 minutes), add the broth and butter.
  • Bring to a boil, then lower the heat and simmer, covered, for about 15-20 minutes. The couscous is done when the liquid is absorbed, and the couscous tastes al dente. You want it to have some bite similar to pasta.
  • Take the pot off the heat, use a fork to fluff the couscous, stir in fresh herbs and lemon zest.
  • Serve immediately.

Notes

EXTRA TIPS

Garlic -- by only cooking the garlic until you can smell it, you're infusing the dish with the flavor and not allowing the garlic to burn.  Burnt garlic will ruin your dish, and you'll have to start over.....and who has time for that, right? But no need to worry....just cook the garlic until you can smell it and be sure your burner is on medium to low heat.  
Tomatoes -- Depending on your preference, you can leave the tomatoes whole, or cut them in half.  If you can't find small pearl tomatoes, use Roma or beefsteak tomatoes and dice them before adding. You want the tomatoes to break down a bit, so the smaller, the better. 
To make this vegetarian -- use vegetable broth or vegetable stock instead of chicken broth/stock.  
Add rotisserie chicken - to make this a more substantial and filling meal, slice or shred a rotisserie chicken and serve alongside the couscous.