Couscous, Tomatoes and Balsamic Onions

Serves 4

Good food sometimes just happens. Last night we were going to have some grilled shrimp and decided to have it with couscous. I had read a recipe over the weekend that called for balsamic onions. I told my wife that I wanted to try them with the couscous and she said let’s add some canned diced tomatoes. I said, “Why not?”
We put the dish together and it was great. The combination just goes together so well. The onions are sweet and they counter the acid in the tomatoes. Combined with the light, fluffy couscous it was just the perfect dish with grilled shrimp.
I hope you give this one a try. You will not be disappointed.

Recipe follows.

Couscous with Tomatoes and Balsamic Onions


1 cup plain couscous
1-1/3 cups water or chicken broth
1/4 teaspoon salt
2 teaspoons extra virgin olive oil
1 15 oz. can chopped tomatoes
1 medium Vidalia onion
2 teaspoons extra virgin olive oil
1 tablespoon brown sugar
1-1/2 teaspoon balsamic vinegar


  1. In a medium sauce pan, bring water or chicken broth, oil and salt to a boil.
  2. Stir in couscous, remove from heat and cover.
  3. Let stand for five minutes.
  4. Fluff with a fork before serving.
  5. Meanwhile heat the tomatoes in a sauce pan.
  6. While the couscous and tomatoes are cooking, heat the extra virgin olive oil in a medium fry pan until hot and shimmering.
  7. Add onions and cook on medium high for about four minutes.
  8. Reduce the heat to low and add the sugar and balsamic vinegar.
  9. Cover the fry pan and cook for another five to ten minutes.
  10. To serve, place the couscous on a serving plate, top with the warm tomatoes and then with the onions.
  11. Serve immediately.

1 Response to “Couscous, Tomatoes and Balsamic Onions”

  1. 1 Alan Stamm September 4, 2009 at 3:21 pm

    Ingredients in House + Food Preference Match = This Weekend
    – – – – – – –
    That’s the headline, here’s the message point:

    This looks tasty indeed and right up out dietary alley, so . . .

    . . . stay tuned for what’ll undoubtedly be two thumbs up, two smiles from Birmingham.

    Glad you put this on our recipe radar, Mr. Chef.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: