Trader Joes Couscous Recipe

This fluffy chewy Trader Joes Couscous Recipe is made with Israeli couscous, cherry tomatoes, and feta cheese, ready in 20 minutes. The warm grains melt the feta into a light creamy sauce that coats every single bite. I love making this quick side on busy weeknights when I need something reliable.

Why This Classic Works

For years, I just boiled couscous in plain water and wondered why it tasted so dull. The real breakthrough happened when I started toasting the dry grains in olive oil before adding any liquid.

This simple step gives the pasta a nutty flavor and keeps it from turning into a soggy clump. Using chicken broth instead of water adds a deep savory note that makes it hard to stop eating.

Trader Joes Couscous Recipe Ingredients

• 1 cup Trader Joe’s Israeli Couscous
• 1 tablespoon olive oil
• 1.25 cups chicken broth
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 0.5 cup crumbled feta cheese
• 0.25 teaspoon black pepper

How To Make Trader Joes Couscous Recipe

1. Toast the couscous: Heat olive oil in a saucepan over medium heat, add the couscous, and stir continuously for 3 minutes until lightly golden.
2. Simmer the grains: Pour in the chicken broth, bring the mixture to a gentle boil, then cover and reduce the heat to low for 10 to 12 minutes.
3. Add the vegetables: Remove the pan from the heat, uncover, and immediately stir in the halved cherry tomatoes and fresh spinach until the leaves wilt.
4. Fold in the cheese: Gently fold the crumbled feta and black pepper into the warm couscous just before serving.

Recipe Tips

• Toast the grains: Browning the dry couscous in oil prevents a mushy texture and adds an essential nutty flavor.
• Use warm broth: Adding hot broth instead of cold water helps the pan maintain its temperature and cooks the grains more evenly.
• Let it rest: Leaving the lid on for two minutes off the heat allows the couscous to absorb any remaining moisture.

What To Serve With Couscous

This pairs exceptionally well with grilled chicken thighs or baked salmon fillets. The bright acidity of the tomatoes balances rich meats, making it a highly versatile side dish.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave with a splash of water to prevent the grains from drying out. Freezing is not recommended as the texture becomes mushy.

FAQs

Can I use regular couscous instead of Israeli?

Regular couscous is much smaller and cooks much faster. You will need to adjust the liquid ratio and cooking time significantly if you make a swap.

Is this dish served warm or cold?

You can serve it warm right out of the pot, or chill it in the fridge to serve as a cold pasta salad.

Can I make this vegetarian?

Yes, simply swap the chicken broth for vegetable broth or water. The cooking times and measurements remain exactly the same.

Nutrition

• Calories: 210 kcal
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 380mg
• Total Carbohydrate: 28g
• Protein: 7g

Try More Recipes:

• Trader Joes Orzo Salad Recipe
• Trader Joes Harvest Blend Recipe With Squash & Cranberries

Trader Joes Couscous Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Fluffy chewy Trader Joes Couscous Recipe packed with cherry tomatoes, fresh spinach, and feta cheese. Ready in 20 minutes, this savory side dish uses toasted Israeli couscous and chicken broth for a fast weeknight dinner addition.

Ingredients

• 1 cup Trader Joe’s Israeli Couscous

• 1 tablespoon olive oil

• 1.25 cups chicken broth

• 1 cup cherry tomatoes, halved

• 2 cups fresh baby spinach

• 0.5 cup crumbled feta cheese

• 0.25 teaspoon black pepper

Directions

• 1. Toast the couscous: Heat olive oil in a saucepan over medium heat, add the couscous, and stir continuously for 3 minutes until lightly golden.
• 2. Simmer the grains: Pour in the chicken broth, bring the mixture to a gentle boil, then cover and reduce the heat to low for 10 to 12 minutes.
• 3. Add the vegetables: Remove the pan from the heat, uncover, and immediately stir in the halved cherry tomatoes and fresh spinach until the leaves wilt.
• 4. Fold in the cheese: Gently fold the crumbled feta and black pepper into the warm couscous just before serving.