Tomato-Ginger Couscous

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
Save Recipe


  1. Puree 2 tomatoes, 2 tablespoons each tomato paste and water, 1 tablespoon red wine vinegar, a 2-inch piece of peeled ginger, 1 garlic clove, 3/4 teaspoon kosher salt and 1/4 teaspoon ground turmeric. Heat 2 tablespoons olive oil in a skillet over medium heat; add the puree and cook, stirring, until thickened to a paste, 12 minutes. Add 1 cup water and bring to a simmer. Remove from the heat and stir in 1 cup couscous; cover and let sit 10 minutes. Fluff with a fork, season with salt and top with chopped cilantro.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Main Challenge: Roasted Tomato and Red Chili Soup

Mixed Greens with Tomato-Ginger Dressing

Couscous Upma

Couscous with Vegetables

Couscous with Arugula and Balsamic Tomatoes

Early Autumn Roasted Vegetables with Couscous

Just-Add-Water Vegetarian Curried Couscous

Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing