Simple Greek Couscous

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Chelsea


  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 1 cup (~1/2 large) yellow onion chopped
  • 2 cans (14.5 ounces EACH) diced tomatoes I used roasted garlic flavored
  • 1 can (15.5 ounces) Cannellini beans
  • 1 can (6.5 ounces) medium black olives
  • 1 box (5.8 ounces) Couscous Mix*
  • 5 ounces spinach half of a 10-ounce bag


  • 1 tablespoon dried rosemary
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground oregano
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Optional: Feta cheese, fresh rosemary


  1. In a large skillet over medium heat, add the olive oil.
  2. Place in the garlic and stir for about 20 seconds or until fragrant and add the chopped onion. Stir until the onion is tender and translucent in color.
  3. Add in both cans of the undrained diced tomatoes. Drain and rinse the beans and add them into the mixture.
  4. Bring the mixture to a boil and then reduce the heat and allow to simmer for about 10 minutes.
  5. Meanwhile, prepare the couscous according to the package directions. Fluff and then set aside.
  6. Once the tomato mixture has simmered for about 10 minutes, add in the prepared couscous.
  7. In a small bowl, stir together all of the seasonings (rosemary, cumin, coriander, oregano, cinnamon, and salt). Add the seasonings to the couscous tomato mixture. (Add slowly and taste if you are worried about too much seasoning)
  8. Remove from heat and stir in the spinach (remove any large spinach stems previously), and the olives. (I sliced the olives in half - you can leave them whole or halve/chop them).
  9. Top with feta cheese and fresh rosemary if desired. Serve immediately.

Recipe Notes

*I used a roasted garlic and olive oil flavored mix couscous that had a seasoning package. If you don't use this couscous, you may want to increase the garlic and other seasonings. This mix makes 3 cups couscous.