Caper and Sun Dried Tomato Couscous with Parsley
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This caper-studded couscous gets an extra flavor boost from the addition of oil from a jar of sun-dried tomatoes and fresh parsley for a quick & easy side dish!
I came up with this side dish because I wanted something quick and easy to go with the Parmesan-Crusted Tilapia that I made tonight.
I threw this together with ingredients that I had on hand, and it was a big hit! The combination of flavors was simple and delicious, and it was a nice, easy dish to make while the fish was in the oven.
I’ll definitely make this again!
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Caper and Sun-Dried Tomato Couscous with Parsley
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 4 Servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Description
This quick, easy, caper-studded couscous side dish recipe gets an extra flavor boost using the oil from a jar of sun-dried tomatoes!
Ingredients
- 1 cup water (see notes)
- 1/4 teaspoon kosher salt
- 1 tablespoon butter or oil
- 1 cup couscous (see notes)
- 5–6 oil-packed sun-dried tomatoes, chopped, plus 1 1/2 teaspoons of their oil
- 2 tablespoons parsley, chopped
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a saucepan with a tight-fitting lid, bring water, salt, and butter to a boil. Stir in the couscous, sun-dried tomatoes, and capers.
- Cover the pan and immediately remove from heat. Let sit for 5 minutes.
- Remove the lid and fluff with a fork. Stir in parsley, pepper, and serve.
Notes
The water to couscous ratio varies slightly by brand. Mine called for 1 cup of each, but check your package instructions and adjust accordingly.
Nutrition
- Serving Size: About 1/3 cup
- Calories: 321
- Sugar: 0 g
- Sodium: 300.9 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 43.9 g
- Fiber: 6.8 g
- Protein: 8.4 g
- Cholesterol: 5.1 mg
Keywords: easy side dish, caper recipes, grain side dish
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
2 Comments
Helen
I like that you used the sun-dried tomato oil. The idea that the oil that sun-dried tomatoes are packed in, is usable for all sorts of cooking was new to me a month or two ago, after throwing out probably hundreds of jars of it over the years. Ever since then, it’s been a regular fixture in my meals. Pasta with veg? I toss in a tablespoon or so of sun-dried tomato oil. Pan-frying some chicken breast strips? I used sun-dried tomato oil instead of my regular canola oil. Making a salad? (Oh, it goes without saying that it’s a great oil to use for vinaigrettes.)
Readers should be aware that sun-dried tomatoes are packed in different kinds of oil depending on the manufacturer. And of course, not all oils (even if they’re listed as being the same kind of oil) are the same. If you try one and it doesn’t quite do it for you, try another brand. (I live in Australia, and for me, Always Fresh is the go for a good balance of good sun-dried tomatoes and oil that is amenable to repurposing for various cooking/prepping needs.)
I’ve never added parsley to mine when I’ve made it. Will try that next time.
Ashley
Thank you so much for the thoughtful response, Helen! I agree that flavors can vary widely by brand. I love using things that normally get thrown out. I do the same with caper/olive brine, pickle juice, the seasoned oil in with jarred some artichoke hearts… those flavors can really enhance so many items! Your suggestions are wonderful – thank you