Italian Tomato Basil Baked Couscous

Steps

1. 1

   Preheat oven and prepare dishOven 375°F / 190°C

   • Position a rack in the center of your oven and preheat to 375°F (190°C).
   • Lightly coat a 9×13 inch (23×33 cm) baking dish with a thin film of olive oil or cooking spray.
   • Set aside.
   • The oven should be fully preheated before you begin cooking on the stovetop.

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   Ready when: Oven has reached 375°F (190°C)

   Tip: Don't skip preheating—a fully preheated oven ensures even cooking of the couscous.

2. 2

   Sauté onion and garlic

   • Place a large oven-safe skillet or saucepan on the stovetop over medium heat.
   • Add 3 tablespoons (45 ml) of olive oil.
   • Once the oil shimmers and is hot (about 1 minute), add the diced onion.
   • Cook for 3–4 minutes, stirring occasionally with a wooden spoon, until the onion softens and becomes translucent.
   • Add the minced garlic and stir constantly for 1 minute until fragrant.
   • The mixture should smell savory and aromatic—you're looking for the garlic to release its oils, not to brown it.

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   Ready when: Onion is translucent and golden; garlic is fragrant but not browned

   Tip: Keep the heat at medium; garlic can turn bitter and burnt very quickly at higher heat.

3. 3

   Add broth and tomatoes

   • Pour 2 cups (480 ml) of vegetable broth into the pan.
   • Then add the entire can of diced tomatoes with their juices (28 oz / 800 g), stirring well to combine.
   • The mixture should smell bright and savory.
   • Increase the heat to medium-high and let it come to a gentle simmer.
   • You should see small bubbles breaking the surface at a steady pace, not a rolling boil.
   • This should take 2–3 minutes.

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   Ready when: Mixture gently simmers with small bubbles breaking the surface at regular intervals

   Tip: Stir well when adding the tomatoes to ensure the onion and garlic are fully incorporated into the liquid.

4. 4

   Stir in couscous and season

   • Once the mixture is simmering, stir in 1.5 cups (300 g) of couscous using your wooden spoon.
   • Add a generous pinch of salt (about 1 teaspoon or 5 g to start) and a few grinds of freshly ground black pepper.
   • Stir continuously for about 1 minute, making sure every grain of couscous is wet and no dry pockets remain.
   • The mixture will look slightly soupy—this is correct.
   • The couscous should be suspended in the liquid, not clumped together.

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   Ready when: Couscous is evenly distributed throughout the liquid with no dry, white pockets

   Tip: Stir immediately and vigorously after adding the couscous to prevent sticking and clumping at the bottom of the pan.

5. 5

   Transfer to baking dish and bakeOven 375°F / 190°C

   • If your skillet is not oven-safe, carefully transfer the couscous mixture into the prepared 9×13 inch (23×33 cm) baking dish; if it is oven-safe, you can bake directly in the skillet.
   • Cover tightly with aluminum foil or an oven-safe lid to trap steam.
   • Place in the preheated 375°F (190°C) oven.
   • Bake for 15–17 minutes, until the couscous is tender and has absorbed most of the liquid.
   • The surface should look slightly moist and steaming, not dry or crusted over.

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   Ready when: Couscous is tender; most liquid is absorbed but surface is still slightly moist and steaming

   Tip: Don't peek too often—each time you uncover the dish, you release steam and may increase cooking time by 2–3 minutes.

6. 6

   Rest and fluff couscous

   • Remove the baking dish from the oven and let it sit, still covered, for 5 minutes.
   • The residual heat will finish cooking any remaining grains and allow them to soften and fluff.
   • Carefully uncover the dish—steam will be hot, so keep your face and hands away—and gently fluff the couscous with a fork, breaking up any clumps.
   • The grains should be light and separate, not mushy.

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   Ready when: Couscous is tender, light, and individual grains are separate

   Tip: Use a fork to fluff, not a spoon—a fork is gentler on the delicate grains and less likely to mash them.

7. 7

   Garnish with basil and serve

   • Tear or roughly chop about 3/4 cup (20 g) of fresh basil and gently stir it into the warm couscous.
   • The basil should be vibrant green and smell aromatic—don't overwork it or the leaves will bruise and darken.
   • Taste a spoonful and adjust the seasoning with a pinch of salt and pepper if needed.
   • If desired, top individual servings with finely grated Parmesan cheese (about 1 tablespoon / 7.5 g per serving).
   • Serve immediately while warm, either as a side dish to accompany roasted vegetables or grilled fish, or as a light main course on its own.

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   Ready when: Basil is mixed in; aroma is fresh and herbaceous; all ingredients are evenly distributed

   Tip: Add the basil at the very end to preserve its bright flavor and color. If added earlier, the heat will darken it and dull its vibrant taste.