Caramelized Onion and Tomato Couscous

Aah couscous. What’s not to love? Whenever I describe it, I refer to it as “tiny pasta that cooks exceedingly quickly.” And essentially, that’s what it is…durum wheat semolina is exactly what you’ll find as an ingredient on any good box of pasta. However, with couscous, you don’t have to wait for the water to come to a boil and then again for your dried pasta to soften. This happens nearly instantaneously! GLORIOUS! What’s more is that you can eat it plain, use it as a base for a grain salad to bring to a bbq, or even (and my personal favourite) infuse it with vegetables and serve it with fish or grilled meat.

Tonight’s iteration of couscous is infused with caramelized sweet onion and tomato. That made it a natural pairing for Moroccan Salmon. But if you’re not a fan of that, try it with grilled marinated chicken or any type of kebab you can imagine. Heck, if you aren’t feeling the onion or tomato, try adding other veggies. It can all still be cooked with the same method

Time: 15 Minutes


  • Couscous. About 1/4 cup per serving.
  • Onion
  • Tomato (the juicier the better, as it will help the texture of your couscous in the end)
  • 1/2 tablespoon of butter
  • Water (equal amount to your couscous)


  • Dice your onion and tomato.
  • Melt a little butter in a large non-stick sauce pan over medium heat (I haven’t yet figured out how to make couscous in other types of pans…just play it safe and go nonstick).
  • Add in your onions and tomato, and let cook (stirring occasionally) for 7-8 minutes until your onions are opaque and beginning to caramelize.
  • Pour your water in, and let it heat to a good simmer (just starting to bubble)
  • Stir in your couscous, and turn the heat to low. Keep stirring for a few minutes until the water is all absorbed.
  • Plate, devour, and enjoy!


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