Kalamata Tomatillo Couscous

Tomatillos are a fruit that are the size of a large cherry tomato. They are bright green with a papery husk over them. Be sure and taste a little piece of your tomatillo before putting in your dish...a bad one can ruin a good thing. They should be firm and fresh looking under the husk. The color should be pale and whitish on the inside, with a slightly tart taste and crisp texture. The husks should be removed and discarded.


This couscous recipe may quite possibly be better than the last. They were both very good, but I think I like this combination of ingredients just a bit more.

Kalamata Tomatillo Couscous

1 cup dry Israeli couscous

1 and 1/3 cup water

4 small and firm green tomatillos, chopped

1 and 1/2 cups frozen corn, thawed

1/4 cup pitted Kalamata olives, chopped

6 to 8 toasted Brazil nuts (toasting makes them sooo much better)
3-4 TBS sundried tomatoes in oil, chopped

3 TBS chopped fresh parsley

Greek Dressing

3 TBS extra virgin olive oil

1/4 cup red wine vinegar

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp black pepper

1/2 tsp salt
1/2 tsp onion powder

1/2 tsp Dijon mustard

In medium saucepan, bring water to boil and add couscous. Cover and simmer on low for 8 to 10 minutes, watching carefully, until water is absorbed. Remove couscous and let cool completely (I scoop it out and spread on a plate for faster cooling).


Add remaining ingredients with cooled couscous and pour dressing over top. Mix well and enjoy!