A flavorsome, healthful, vegan dish, this easy couscous recipe with sun-dry tomatoes is an amazing combination of flavors and textures, and absolutely my favorite among couscous recipes: a vegan Mediterranean couscous salad that doubles as a side dish, and even a light main dish.

– 3⅓ cups of boiling-hot water, divided – ¼ cup of olive oil – 1 large red onion, diced – 10 ounces of sun-dried tomato, [285 grams], chopped – 3 cups quick-cook couscous – 2 teaspoon of salt – ¼ teaspoon of freshly-cracked pepper – ¼ cup of minced parsley


Keep the water simmering on the stove to use throughout the preparation.

Step 1:

Heat the olive oil in the saucepan over very low heat. Add the onion and dry tomatoes. Stir and cover with the lid. Simmer covered, stirring occasionally, for 15 minutes. As the onion releases liquid it will help rehydrated the tomatoes, but add boiling-hot water by the tablespoon every time you stir if it looks like it might burn.

Step 2:

After the 15 minutes, add the couscous, salt and pepper. Mix well. Add 2 cups of boiling-hot water. Stir to mix well. Cover with the lid. Remove from the heat and let it rest covered for 20 minutes.

Step 3:

Uncover the pan, fluff the couscous with a fork and mix in the parsley. This dish is best served at room temperature or slightly warm.

Step 4:

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