Couscous with Sauteed Greens and Tomatoes

Couscous with Greens and Tomatoes

I really like couscous, but it can get very boring. So I decided to layer it with some healthy stuff and make it sorta like a lasagna. I thought it was a hit! And so did Richie, who ate two bowls of it for dinner.

I was inspired to make this dish when my friend Danielle told me about a great couscous dish her mother made. Her ingredients were pretty much the same, but she used canned tomatoes and mixed everything together, more like a traditional couscous. When Danielle called it a couscous lasagna, I knew I had to try it. Plus, I’m on a healthy greens kick, so I was excited to use kale and spinach in the same dish.

Couscous with Greens and TomatoesCouscous with Greens and Tomatoes

This dish did not disappoint. Some of the best things about it were that it could be assembled on the weekend and then baked for dinner one night. Serve it with a flaky white fish for a full meal. And a salad if you’re having company. Easiest dinner ever!

Couscous with Greens and TomatoesCouscous with Greens and Tomatoes

Couscous can be boring, which is why cooking it in veggie broth is a must. It would just taste too bland otherwise. Good thing I always have homemade vegetable broth in my freezer. I use my vegetable scraps and peels to do it, one day I’ll show you how I do it.

Couscous with Greens and Tomatoes

Couscous with Sauteed Greens and Tomatoes, inspired by my friend Danielle:

Serves 4-6


  • 1 1/2 cups couscous
  • 1 teaspoon + 1 teaspoon salt
  • 2 teaspoons+ 2 tablespoons olive oil
  • 1 1/2 cups vegetable broth
  • 1-2 large tomatoes, sliced thickly
  • 1 bunch kale, stemmed and washed
  • 1 bunch spinach, rinsed
  • Black pepper
  • 1 cup shredded muenster cheese


1. Cook the couscous: in a medium pot, boil the vegetable broth with 1 teaspoon salt and 2 teaspoons olive oil. Add the couscous, turn off the fire, cover, and let steam for 5 minutes.

2. Fluff the couscous and set aside.

3. Saute the greens: in a large pan, add the olive oil and place over medium heat.

4. When the pan is hot, add the kale and 1/2 teaspoon salt. Cover, checking and mixing every 2 minutes.

5. When wilted, add the spinach and the other 1/2 teaspoon salt. Add pepper, if using. Check periodically and mix until both greens are wilted.

6. Assemble: in a rectangular casserole or dish, layer 1/2 the couscous and top with 1/2 the greens. Top with slices of tomato until the top is covered. Sprinkle 1/2 the cheese over the top. Repeat.

7. Bake: Preheat the oven to 350 degrees. When hot, add the dish and bake, uncovered, for 30 minutes, or until the cheese is browned and the tomatoes are soft.

Couscous with Greens and Tomatoes

  • Hey Guys! Going Mediterranean this week? Love it.

  • i love love using couscous, this is such a great idea! i just wish my kids wouldnt decorate the floor with it.

    • we had couscous on the floor for a while after this one. but at least richie ate well!

  • Danielle Toussie

    I’m so glad my mom and I could inspire a post! And such a healthy one at that! Though of course, if you know my mom, you know she could only inspire a dish with kale, or spinach, or… well something super healthy sounding, yet still delicious! Though kale, who couldn’t like a dish with that in it!

    • inspire some more healthy dishes for us, please! this was amazing

  • This looks amazing. Going to try this soon!

  • What a good idea for couscous. My kids are also on a kale-venture. Good way to incorporate this veggie.

  • I just discovered a gluten free cous cous. I’ll try this with it.

    • hope it’s better than the kosher for passover couscous we had this year!

  • Jamie Geller

    this is alot of fun! looks delish!

  • Chanie@BusyInBrooklyn

    So innovative! Love it!

  • I love the layered idea. Looks delicious. Do you think it would work with quinoa?

  • LilMissCakes

    Yum, looks good!

  • My kids are begging for a new couscous recipe! Thank you!

  • Looks like a nice dairy dinner filled with everything you need.